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Hverabrauð

Name: Hverabrauð
Total time: 300 min
Yield: Serves 8
Cuisine: Iceland
Ingredients: 300g Rye Flour; 150g Whole Wheat Flour; 2 tsp Baking Powder; 100g Sugar; 1 tsp Salt; 500ml Milk; To taste Butter; to taste (smoked) Salmon (Sashimi Grade)

Snack

⏱ 300 min

👥 Serves 8

Difficulty ⭐⭐

A sweet, moist Icelandic rye bread steam-baked for hours with geothermal heat.

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📖 The Story Behind This Dish

Hverabrauð means 'hot spring bread': rye bread made in Iceland's geothermal areas by burying a container of dough in the ground and letting the earth's heat steam-bake it for a whole day. It's moist and sweet, classically eaten with butter and smoked salmon. At home it's made by baking at a low temperature for a long time in the oven.

🌆 Where it's eaten: In an Icelandic geothermal area, a metal container is dug out of the steaming ground and dark, moist bread is sliced.

🥕 Ingredients (serves 8)

Rye Flour 300g
Whole Wheat Flour 150g
Baking Powder 2 tsp
Sugar 100g
Salt 1 tsp
Milk 500ml
Butter To taste
Salmon (Sashimi Grade) to taste (smoked)

👩‍🍳 Instructions

Combine the flours, baking powder, sugar, and salt in a bowl.
Add the milk and mix well into a smooth batter.
Pour into a buttered loaf pan and cover tightly with foil.
Bake slowly at 100°C for 4–5 hours.
Cool, slice thinly, and top with butter and smoked salmon.

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