Introduce

Rúgbrauð is a traditional Icelandic rye bread that is made from a mixture of rye flour, molasses, and boiling water. It is baked in a slow-cooking process that can last up to 24 hours in a steaming hot spring or geothermal oven, resulting in a dense, chewy bread with a rich, sweet taste. Rúgbrauð is often served as a side dish with meat dishes, or as a snack with butter and cheese. It is a staple food in Iceland and a beloved part of the country's cuisine.