Rúgbrauð (Icelandic Rye Bread) – Recipe (2024)

FAQs

What is the famous rye bread in Iceland? ›

Icelandic Rye Bread, sometime called Lavabread, Volcano Bread, Thunder Bread, Pot bread or Geyserbread, or in Icelandic Rú*gbrauð or Hverabrauð. Rye bread is a all year-round essential food in Iceland.

The two key elements here are low and slow. The bread develops considerable sweetness by allowing the loaf to cook over a much longer period than if you were to place it in a regular oven. The dough contains no yeast; instead, a sourdough starter kicks off proceedings.

The first and foremost of Icelandic loaves of bread is rú*gbrauð, or sweet, dark rye bread. Nowadays, there are several ways to make rú*gbrauð, but it was traditionally baked in a pot or steamed.

Latvian rye bakers, whom many Europeans regard as the world's best, are known for their dark, dense loaves, complex sweet-sour flavor profiles and sophisticated centuries-old techniques for controlling rye's quirky chemistry.

Glutenin and gliadin proteins in the flour are activated by water to form long protein chains called gluten, essential for the bread's ability to rise. Gluten formation and yeast activity. Too much gluten formation and the bread is tough, dense, and rubbery.

In the United States wheat-rye bread, including light rye (sissel), American pumpernickel, and the combination of the two as marbled rye, is closely associated with Jewish cuisine and Jewish-American cuisine, particularly the delicatessen.

Historically, rye was common in the Nordic countries. Vikings were the first people to grow this type of grain and believed that rye provided them increased amount of strength and sustenance. Scandinavians have been using rye flour for generations in making their signature wholesome hearty rye loaves.

Rye bread often contains caraway seeds. They're sort of halfway between fennel and cumin in flavor—a little sweet, a little spicy. Caraway seeds say 'rye' to many people, and they're also supposed to help with digestion too.

What is the most eaten food in Iceland? ›

Langoustine, cod and haddock are the most common options. Fish is best enjoyed with a side of potatoes and classic Icelandic rye bread with butter.

The main components of a typical Icelandic breakfast include eggs, bacon, sausages, and skyr. Skyr is a traditional Icelandic yogurt that is high in protein and low in fat. It is often served with brown sugar, berries, or cream. Another popular dish is oatmeal or hafragrautur, which is made with rolled oats and milk.

Locals call it rugbraud, but it's also referred to as 'thunder bread' or 'hot spring bread'. It is made of a simple recipe of rye flour, white flour, sugar, baking powder, salt, and sometimes milk and golden syrup, but it is the geothermal energy that makes this cooking method possible.

Compared to wheat, rye contains different complex sugars and enzymes. The sugars (pentosans) affect rye's absorption: especially when baking yeast bread, you may find yourself needing to add more liquid.

Traditionally known as hverabrauð, the bread is the sumptuous result that comes from baking dough underground in the heat of local geothermal springs for 24 hours.

This dense, mildly sweet, hearty rye bread is ubiquitous in its native Iceland, where it's traditionally sliced very thin and served with smoked, cured, or pickled foods. That said, it's also delicious with a simple smear of salted butter.