Rúgbrauð
rugbrauð, rugbraud, dökkt rúgbrauð, dokkt rugbraud, Þrumari, thunder bread, pot bread
Rúgbrauð (icelandic pronunciation: [ˈruːɣˌprœiːθ]) is an icelandic straight rye bread. it is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as hverabrauð [ˈkʰvɛːraˌprœiːθ] or "hot-spring-bread". modern rúgbrauð is usually made in a square baking pan. the bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. it is often served with butter, mutton pâté, hangikjöt (smoked lamb), or with pickled herring. dry rúgbrauð would be ground and mixed with buttermilk to form a kind of porridge. stale rúgbrauð is often soaked, then made into brauðsúpa ([ˈprœiːðˌsuːpa], "bread soup"...
Source: Wikipedia
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