{ "items" : [
    { "id" : "http://dbpedia.org/resource/Rúgbrauð"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "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." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Rúgbrauð" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Rugbrød.JPG" ] ,
        "http://dbpedia.org/ontology/alias" : [ "þrumari" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Iceland" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Rugbrød.JPG?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Rye_bread"] } } }
