This is the last of the Þorri recipes.
Rúgbrauð is great topped with butter and cheese, or with home-made lamb pâté (recipe will be posted later). Serve it well buttered on the side with poached fish, or Danish style with cold pickled herring (recipe will be posted later). Eat it with sliced hangikjöt or ham or spread it with cream cheese, and if there is anything left, use it to make bread soup (recipe will be posted later).
600 g sugar
400 g whole wheat flour
2 kg rye flour
1 tsp salt
50 g dry yeast
1,5 l milk
Mix the ingredients together and knead well.
To cook in used milk-cartons:
Half-fill each 1 liter carton, pressing well to avoid air bubbles in the bread. Stand on the bottom of the oven and bake at 100°C for about 12 hours.
To cook in loaf pans:
Press the dough into tins/bread pans and stand in an oven-pan, half-filled with boiling water. Bake as above, adding extra water whenever necessary. This method is called seyðing, which translates as “slow-boiling”.
One type of rúgbrauð is called hverabrauð, or “hot-spring-bread”. This is bread that has been cooked in a hot spring, or buried in sand/mud at the edge of a hot spring and allowed to cook there.