Rúgbrauð
Reykjavík, Iceland
A dense, dark, and sweet rye bread that is traditionally baked in pots buried near natural hot springs. Its slow, low-temperature baking process results in a heavy, cake-like texture with no crust.
Why locals eat it
Geothermal baking has been utilized in Iceland for centuries, allowing communities to harness volcanic heat for cooking. It is a daily staple often paired with smoked meats, pickled herring, or cheese.
Local tip
Look for versions labeled 'hverabrauð' if you want bread specifically baked using natural geothermal heat.
Typically made with
rye flour, whole wheat flour, buttermilk, sugar, syrup, yeast. Recipes vary — always check with the vendor if you have allergies.