Part 3/8:
Rúgbraud is often recognized by multiple names, each reflecting its rich heritage. One name, Thrumari, translates to "thunderer," pointing to the belief that consuming enough bread would generate thunderous results—a humorous nod to Thor, the Norse god. Another name is Hverabraud, meaning "hot spring bread," which references the traditional method of baking using the natural geothermal heat of hot springs. This unique approach has its historical roots; Icelanders didn't acquire their first ovens until the early 1900s.
The Art of Baking Rúgbraud
The preparation of Rúgbraud is a straightforward process, albeit time-consuming, often requiring up to 24 hours of baking. To replicate this traditional recipe, you will need:
- 4 cups (480 grams) of rye flour