Rúgbrauð

The Rúgbrauð ( Icelandic pronunciation: Rukprøiθ ) is a dark, usually sweet -tasting rye bread from Iceland. The bread has a high mass fraction. It is to cause flatulence in excessive consumption, which is why it also has þrumari the nickname, which literally means like thunder bread. Rúgbrauð translates rye bread and stewed in a square clay pot, where it also has its typical form.

History

Rye was originally imported from Denmark. The first trade monopoly between Iceland and the Danish king came in 1603 and was maintained until 1787. During this time, rye was the dominant cereal in Icelandic cuisine.

Traditionally, the Rúgbrauð was buried in custom-designed, rectangular wooden barrels or clay pots near hot springs in the soil and thus steamed.

Usage

In Icelandic cuisine Rúgbrauð is eaten often butter or mutton pie, pickled herring or hangikjöt ( smoked lamb ). Mixed with buttermilk it is prepared as a slurry. Mature Rúgbrauð is soaked and overcooked along with lemon and raisins into a kind of bread soup that is served with cream as a dessert.

Ingredients

The dough is made of rye flour, yeast, milk, salt and sugar. In modern variations also wheat flour is added. The dough is steamed in a rectangular container.