Traditionally, Rúgbrauð is baked buried in the ground near hot springs. If you don’t have access to hot springs at home, adding a water bath to your oven to create steam will work just fine.
By Swathi Iyer
Swathi ( Ambujom Saraswathy) loves to explore cuisines from all over the world, and write about the ones that she and her family enjoyed on her blog Zesty South Indian kitchen. She loves to gives an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. She is also a mom to two wonderful young kids who gives a up or down vote to the food she creates.