Icelandic Bread and Baking

Specialised

Grain barely grew in Iceland and had to be imported for most of its history, which made bread a rationed thing. RÚGBRAUÐ, dense dark sweet rye, steamed for many hours — and in the geothermal districts buried in hot ground overnight; FLATKAKA, unleavened rye griddle bread scorched on both sides, eaten with butter and hangikjöt; kleinur, the twisted fried dough; ástarpungar; pönnukökur; and a modern bakery culture of Danish descent.