One of my favorite Icelandic foods is rúgbrauð, a dense, dark rye bread sweetened with molasses (actually very similar to Boston brown bread). Nothing better than a big slice smeared with smjör. Mmm. A couple weeks ago, a friend of mine gave me a recipe – but it was in Icelandic. With the help of an Icelandic dictionary, I translated the ingredients, as well as enough of the directions to realize they weren’t going to work for me. See, traditionally, rúgbrauð is baked by placing the dough in a covered container and burying it in the ground near a hot spring. Unfortunately, my neighborhood is running low on hot springs, and since I didn’t feel like taking a road trip to Yellowstone just to make a loaf of bread, I decided to improvise. I mixed up the dough more or less according to directions (substituting buttermilk for súrmjólk, a thin yogurt-like product unavailable here). Then I poured it into two loaf pans, set those in a 9 x 13 casserole dish, and filled it halfway with water (I’ve heard that a water bath can help recreate the steaming process). I totally guessed at the oven temperature and baking time, but miracle of miracles, it turned out, and it was actually really good!
What Icelandic recipe should I tackle next?