Rúgbrauð
The rúgbrauð ( ˈruːɣprœiθ ; literally translated "rye bread") is a dark, mostly sweet-tasting rye bread from Iceland . Excessive consumption can cause flatulence , which is why it has the nickname þrumari , which translates as “thunderer”. Rúgbrauð is steamed in a box-shaped clay pot, which is where it gets its typical shape.
If it is buried in the ground near a hot spring, as it was originally, and steamed there for 12 to 24 hours until it is completely baked, it is called Hverabrauð .
history
Rye was originally imported from Denmark . The first trade monopoly between Iceland and the Danish king came about in 1603 and was maintained until 1787. During this period, rye became the predominant grain in Icelandic cuisine.
Traditionally, the rúgbrauð was buried in specially made, rectangular wooden barrels or clay pots near hot springs and thus steamed.
Usage
In Icelandic cuisine , rúgbrauð is often eaten with butter or mutton pie, pickled herring or hangikjöt (smoked lamb). Mixed with buttermilk, it is also prepared as a porridge. Older rúgbrauð is soaked and cooked together with lemon and raisins to make a kind of bread soup , which is served with cream as a dessert .
ingredients
The dough is made from rye flour, yeast, milk, salt and sugar. Wheat flour is also added in modern variations. The dough is steamed in a rectangular container. Because no sourdough is used in this preparation, pentosans and other non-starch polysaccharides are retained, which can disrupt digestion.
Individual evidence
- ↑ Unique Island - Culture and Food .
- ^ Iceland under foreign rule .
- ↑ Traditional food in Icelandic cuisine .
- ↑ Waldemar Ternes: Scientific basics of food preparation . Behr's, Hamburg 2008, ISBN 978-3-89947-422-0 .