Icelandic Lava Bread
Introduction to Icelandic Lava Bread
Icelandic Lava Bread, known locally as "Rúgbrauð", is a traditional bread of Iceland that reflects the unique geothermal culture of the island. Historically, this rye bread was baked by burying it in the ground near a hot spring, unleashing the ground's natural heat in an ingenious use of Mother Nature's oven. Icelanders have cherished this sweet and dense bread for centuries, celebrating its hearty texture and mildly sweet taste that pairs perfectly with butter, fish, or even simple cheese spreads.
Ingredients for Icelandic Lava Bread
- Rye Flour - 4 cups
- Whole Wheat Flour - 2 cups
- Baking Powder - 2 teaspoons
- Salt - 1 teaspoon
- Brown Sugar - 1 cup
- Golden Syrup - 1 cup
- Milk - 4 cups
Preparation of Icelandic Lava Bread
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine the rye flour, whole wheat flour, baking powder, and salt. Stir the mixture until all ingredients are evenly distributed. This even distribution ensures that the bread will rise consistently during baking.
Step 2: Mix the Wet Ingredients
In a separate bowl, blend the brown sugar, golden syrup, and milk. Mix thoroughly until the sugar has fully dissolved and the syrup is evenly incorporated into the milk.
Step 3: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry mixture, stirring continuously to avoid lumps. The batter should be smooth and of a pourable consistency, resembling a thick pancake batter.
Step 4: Prepare for Baking
Grease a loaf pan with butter or line it with parchment paper. Pour the batter into the prepared loaf pan, ensuring that it is evenly spread. Cover the pan with foil, securing the edges tightly to prevent moisture from escaping.
Cooking Process for Icelandic Lava Bread
Traditional Method: Hot Spring Cooking
The traditional method involves burying the loaf pan in an active geothermal area, like near a hot spring, where it can slowly steam bake in the ground's natural heat over 12-24 hours. While this method is ideal, it requires access to such geothermal locations.
Modern Method: Oven Baking
If geothermal areas are inaccessible, an oven can be used to replicate the steaming process. Preheat your oven to 200°F (93°C). Place the loaf pan in a water bath by setting it inside a larger baking dish filled halfway with water. Bake the bread for 8-10 hours. This slow, low-heat baking mimics the natural geothermal process, producing the characteristic dense and moist texture of Icelandic Lava Bread.
Serving and Enjoying Icelandic Lava Bread
Traditional Accompaniments
Rúgbrauð is often enjoyed with a variety of toppings. A common Icelandic way is to serve it with a generous spread of salted butter and thin slices of smoked salmon or pickled herring. The bread's subtle sweetness complements the rich, salty flavors of the fish.
Contemporary Enjoyments
You can also enjoy Lava Bread with more universally available toppings such as cream cheese or aged cheeses, topped with fresh herbs or sliced radishes. It also makes an excellent accompaniment to soups and stews, providing a robust, flavorful contrast.
Storage and Shelf Life
Being dense and moisture-rich, Icelandic Lava Bread keeps well for several days when stored in a cool, dry place wrapped in a kitchen towel or in a bread box. To maintain its moisture, avoid slicing the entire loaf in one go. Instead, slice off pieces as needed.