Icelandic Rye Bread - Rúgbrauð
Rúgbrauð · dense, sweet Icelandic rye bread · 600 g loaf · baked by Kökugerð HP in Selfoss
For anyone who tasted it on a trip, under smoked salmon or a thick scrape of butter, and has been looking for it since. One loaf for the table, or eight and twenty-one for the freezer.
What you get
- US, Canada & EU — duties & taxes settled at checkout
Popular together
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Bread and fish, the Icelandic way
- Baked in Selfoss, Iceland
- Rye, wholemeal and sugar, no yeast
- 1, 8 or 21 loaves
Rye Bread, Volcano, Lava bread and Thunder Bread
Icelandic Rye Bread, sometime called Lavabread, Volcano Bread, Thunder Bread, Pot bread or Geyserbread, or in Icelandic Rúgbrauð or Hverabrauð.
Rye bread is a all year-round essential food in Iceland. The bread is dense, mildly sweet, hearty rye bread is ubiquitous in its native Iceland. Thunder bread is traditionally sliced very thin and served with smoked, cured, or pickled foods; smoked trout, salmon, herring. That said, it's also delicious with a simple smear of salted butter and and cheese.
Weight: 600gr
IMPORTANT: This item requires DHL Express shipping. Please select DHL Express Service in the checkout when ordering this product.
The expiry date Icelandic rye bread?
Rye bread will last about 5 to 7 days in the pantry, at normal room temperature, and up to 3 months if you store it in the freezer.
Where to buy the Icelandic rye bread?
The Icelandic rye bread can be bought here, at The Icelandic Store. We wrap it safely and bring it to your doorstep by DHL Express.
What is Icelandic rye bread made of?
The Icelandic rye bread is made of rye flour, whole wheat or all-purpose flour, baking soda, salt, Icelandic súrmjólk (sour milk) and golden syrup
What is geothermal bread?
Rye bread Traditionally known as hverabrauð (hot spring bread) because it was traditionally baked in a special pot underground in the heat of local geothermal hot springs or geyser for 24 hours.
Why is Icelandic rye bread sweet?
The Icelandic rye bread is slow-baked bread and that breaks down the starch in the rye which makes it sweet. The bread becomes sweet on its own when baked. What is the famous bread in Iceland?
More information about the Rye bread
Ingredients: Water, rye flour, whole wheat, sugar, brown sugar, salt, almond powder, anti-caking agent (E535), skimmed milk powder, baking soda, buttermilk, flour, acid (E330, E270), binder (E516), regulator (E263), palm oil, emulsifier (E471).
Nutritional value per 100 gr:
Energy (kJ) 953
Energy (kcal) 228
Fat (g) 0.8
– of which saturated fatty acids (g) 0.3
Carbohydrates (g) 48.9
– of which types of sugar (g) 18
Protein (g) 2.3
Salt (g) 2
Product facts
- Net weight
- 600 g per loaf (about 1.3 lb) 8 × = 4.8 kg21 × = 12.6 kg
- Baker
- Kökugerð HP, Gagnheiði 15, Selfoss, Iceland, baking since 1991
- Ingredients (baker’s list)
- water, rye flour, wholemeal wheat flour (with flour treatment agent E300), sugar, brown sugar, salt, anti-caking agent (E535), skimmed milk powder, baking soda (E500), sour milk (súrmjólk), wheat flour, acids (E330, E270), binder (E516), acidity regulator (E263), palm oil, emulsifier (E471)
- Allergens
- contains wheat (gluten) and milk; always check the label on the loaf
- Per 100 g
- 953 kJ / 228 kcal, fat 0.8 g (of which saturates 0.3 g), carbohydrate 48.9 g (of which sugars 18 g), protein 2.3 g, salt 2 g
- Leavening
- baking soda and sour milk, no yeast
- Origin
- baked in Iceland
- Storage
- about a week at room temperature, well wrapped; up to three months in the freezer
- Parcel weight
- 0.6 kg per loaf; 8 loaves about 4.8 kg, 21 loaves about 12.6 kg
Shipping, duties & returns
Shipping — DHL Express worldwide, fully tracked. Rates & times
US, Canada & EU duties — collected at checkout; nothing to pay on delivery. How it works
Returns — unused items in original condition within 30 days; see our returns policy.
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Rúgbrauð · dense, sweet Icelandic rye bread · 600 g loaf · baked by Kökugerð HP in Selfoss
For anyone who tasted it on a trip, under smoked salmon or a thick scrape of butter, and has been looking for it since. One loaf for the table, or eight and twenty-one for the freezer.
Why you'll love it
- From a Selfoss bakery, not a factoryKökugerð HP has baked flatkökur, kleinur and rúgbrauð in Selfoss since 1991 and sells them in shops across Iceland. This is the loaf Icelanders pick up with their groceries.
- Sweet by recipeSugar and brown sugar are mixed into the rye and wholemeal, which is why rúgbrauð tastes closer to cake than to sandwich rye. The label puts it at 18 g of sugars per 100 g.
- Baking soda, not yeastLike all rúgbrauð it rises on baking soda and sour milk rather than yeast, which gives the tight, moist crumb that holds up under butter and fish.
- The taste visitors go looking forReviewers found it on a trip, could not find the same thing at home and now eat a slice every morning. One serves it at dinner with smoked salmon.
- Buy for the freezerEight or twenty-one loaves cost less per loaf. Slice, wrap and freeze, and you have rúgbrauð for months.
Popular together
Made to be used together. One click adds both to your cart.
-
Bread and fish, the Icelandic way
Rúgbrauð and harðfiskur share the same table in Iceland, both eaten with butter. Dried haddock bites from Hafnarfjörður, ready to eat.
Icelandic Rye Bread - Rúgbrauð Icelandic Dried Fish Bites Snacks 200 gr - Fish jerky
$119.80 for both
Questions people ask before they buy
What does Icelandic rye bread taste like?
How do Icelanders eat it?
Why is it called thunder bread, volcano bread or geysir bread?
How long does it keep, and can I freeze it?
Why is shipping charged by weight for bread?
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