4 posts
Hverabrauð is rye bread baked underground in geothermal heat near Iceland's hot springs. The home-oven version of the recipe baked daily at Laugarvatn Fontana.
Rúgbrauð is Iceland's dense, sweet dark rye bread, baked overnight at a low temperature. An easy no-knead recipe, a faster option, and how to serve it.
Thin, charred unleavened rye flatbread — the perfect vehicle for butter, hangikjöt, or smoked salmon.
Paper-thin Christmas bread, intricately carved and flash-fried until shatteringly crisp — edible folk art.
