Rúgbrauð
Rúgbrauð 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 [ˈkʰvɛːraˌprœyːθ] 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 ([ˈprœyːðˌsuːpa], "bread soup") – that is, simmered with raisins and flavorings (usually lemon) and served hot with whipped cream as a dessert. Excessive consumption of this bread is said to cause flatulence, earning it its nickname þrumari which roughly translates as "thunderbread" or "thunderer".
Source: Wikipedia
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