Rúgbrauð facts for kids
| Alternative names | þrumari |
|---|---|
| Type | Rye bread |
| Place of origin | Iceland |
| Region or state | Iceland |
Rúgbrauð (say "ROOG-broyth") is a special kind of rye bread from Iceland. It is a very old and traditional food. This bread is known for being dark, very dense, and often a little sweet. It does not have a crust, and it can stay fresh for a long time.
Contents
How Rúgbrauð is Made
In the past, Rúgbrauð was often baked in a pot. Sometimes, it was even steamed in special wooden casks. A very unique way to bake it was by burying the dough in the ground near a geyser. The heat from the geyser would slowly cook the bread! When made this way, it was called hverabrauð, which means "hot-spring-bread."
Today, most Rúgbrauð is baked in a regular square pan. This makes it easier to prepare at home.
How to Enjoy Rúgbrauð
People in Iceland enjoy Rúgbrauð in many ways. It is often served with butter or different kinds of meat spreads. You might also find it with hangikjöt, which is smoked lamb, or with pickled herring.
Even when it gets a little dry, Rúgbrauð can still be used! Dry bread can be ground up and mixed with buttermilk to make a type of porridge. If the bread is stale, it can be soaked and then made into brauðsúpa, or "bread soup." This soup is simmered with raisins and lemon, then served warm with whipped cream as a delicious dessert.
Why Some Call it "Thunderbread"
Rúgbrauð is very dense and full of fiber. Because of this, eating too much of it can sometimes make your tummy rumble! This is why it earned the funny nickname þrumari, which means "thunderbread" or "thunderer." It's just a playful way to talk about its effects!
Different Kinds of Rúgbrauð
While traditional Rúgbrauð is made only from rye, there are also other versions. Some recipes add wheat and whole grains. These varieties are usually not as heavy as the traditional kind. They might be more similar to breads you find in Denmark, called rugbrød, or German pumpernickel.
A Bit of History
Rye grain became very important in Icelandic cuisine a long time ago. In 1602, the king of Denmark started a special trade rule. This rule meant that Denmark was the main country that could trade with Iceland. Because of this, rye from Denmark became the most common grain used in Iceland. This trade rule lasted for many years, until 1786.
A Modern Baking Attempt
In September 2022, an American scientist named Dr. Julian Lozos tried something interesting. He tried to bake Rúgbrauð in his car! He did this during a very hot time in the San Fernando Valley. Even though his attempt was not successful, his story became quite famous. It was even talked about in the Icelandic news, and he got to be interviewed by Ryan Seacrest!
See also
In Spanish: Rúgbrauð para niños
