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Rúgbrauð (Icelandic pronunciation: [ˈruːɣprøiθ]) 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 hot spring, in which case it is known as hverabrauð 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.

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  • Rúgbrauð (Icelandic pronunciation: [ˈruːɣprøiθ]) 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 hot spring, in which case it is known as hverabrauð 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.
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  • Rúgbrauð
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