Rúgbrauð

Rúgbrauð (Icelandic pronunciation: [ˈruː(ɣ)ˌprœyːθ], lit. 'rye bread') is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœyːθ] or "hot-spring-bread". Modern rúgbrauð is usually made in a square baking pan. The bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. It is often served with butter, mutton pâté, hangikjöt (smoked lamb), or pickled herring. Dry rúgbrauð would be ground and mixed with buttermilk to form a kind of porridge. Stale rúgbrauð is often soaked, then made into brauðsúpa – that is, simmered with raisins and flavorings (usually lemon) and served hot with whipped cream as a dessert.

Description: Wikipedia — Rúgbrauð, CC BY-SA 4.0