Traditional Sami Rúgbrauð

Ingredients

This adaptation of Rúgbrauð incorporates elements of Sami cuisine by using traditional Sami ingredients and techniques. The original Icelandic recipe is modified to include flavors and ingredients commonly found in Sami cuisine, such as reindeer meat, cloudberries, and Arctic herbs. The bread is also baked in a traditional Sami hearth, adding an authentic touch to the preparation process. We alse have the original recipe for Rúgbrauð, so you can check it out.

• 2 cups (250g) rye flour 2 cups (250g) rye flour
• 1 cup (125g) barley flour 1 cup (125g) barley flour
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) molasses 1/4 cup (60ml) molasses
• 1/4 cup (60ml) lingonberry jam 1/4 cup (60ml) lingonberry jam
• 1/4 cup (60ml) melted reindeer fat (substitute with butter if unavailable) 1/4 cup (60ml) melted reindeer fat (substitute with butter if unavailable)
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fennel seeds 1/2 teaspoon ground fennel seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round baking dish.
2. 2.
   In a large mixing bowl, combine the rye flour, barley flour, baking powder, salt, cardamom, coriander, and fennel seeds.
3. 3.
   In a separate bowl, whisk together the buttermilk, molasses, lingonberry jam, and melted reindeer fat.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
5. 5.
   Transfer the dough into the greased baking dish and smooth the top with a spatula.
6. 6.
   Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the bread cool in the baking dish for 10 minutes.
8. 8.
   Carefully remove the bread from the dish and let it cool completely on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Ensure you are using whole grain rye flour for the best flavor and texture.
• Barley flour — Look for stone-ground barley flour for a nuttier taste.
• Lingonberry jam — If lingonberry jam is not available, you can substitute it with cranberry jam or preserves.
• Reindeer fat — If reindeer fat is not accessible, butter can be used as a substitute.
• Ground fennel seeds — For the freshest flavor, grind whole fennel seeds using a spice grinder or mortar and pestle.

Tips & Tricks

• To enhance the flavors, you can add a handful of dried cloudberries or lingonberries to the dough.
• Serve the bread warm with a spread of traditional Sami cheese or butter.
• For a smoky twist, try grilling the slices of Rúgbrauð before serving.
• Experiment with different spices like caraway seeds or juniper berries to add a unique touch to the bread.
• Store the bread in an airtight container to keep it fresh for several days.

Serving advice

Serve the Sami Rúgbrauð as a side dish with traditional Sami stews, such as Bidos (reindeer stew) or Suovas (smoked reindeer). It can also be enjoyed on its own with a spread of butter or Sami cheese.

Presentation advice

Present the Sami Rúgbrauð on a wooden cutting board or a traditional Sami platter. Garnish with fresh lingonberries or cloudberries for a pop of color. Cut the bread into thick slices to showcase its dense texture.