Rúgbrauð

Rúgbrauð is a dark, sweet rye bread from Iceland, traditionally baked underground with heat from the earth.

Its name is simply the Icelandic for rye bread. It is most closely linked to geothermal areas, where hot ground makes slow baking possible without a conventional oven.

What it really is

Rúgbrauð is made mainly from rye flour, with some wheat flour, and it is raised with baking soda rather than yeast. The dough is sweetened, which makes it closer to a quick bread than to a sourdough loaf. Traditionally, the dough is sealed in a covered container and buried in warm ground near a hot spring, where it bakes slowly for many hours. The long, low heat produces a dense, moist crumb and a dark crust.

Ovens are also used today, and loaves baked that way are common in Icelandic shops. The earth-baked version is the traditional method. Recipes vary in sweetness and texture from one bakery to another, so the exact taste depends on the baker.

How it's served

• Sliced thin and eaten at room temperature, usually spread with butter.
• Alongside smoked lamb, smoked fish or cheese, which balance its sweetness and dense texture.
• With coffee or tea, or as part of a breakfast or light meal.

How to write it on the menu

• Name it as Icelandic rye bread (rúgbrauð) and state how it was baked, earth-baked or oven-baked, because the method changes the texture.
• Flag the rye and the wheat flour. Ask the kitchen whether their version contains milk or egg, since recipes differ.
• Say that it is dark and sweet, so guests do not expect a sour or savoury loaf.
• Give the serving: sliced, with butter, and whether smoked fish or cheese comes as an extra.
• State the portion by slice or by weight.