In the windswept landscapes of Iceland, rúgbrauð—dark rye bread—has long been baked underground, nestled beside bubbling hot springs. Slow-cooked in the earth’s own oven, it emerges caramelized and soft, with a subtle sweetness that lingers.

This recipe pays tribute to that tradition, reimagined for healing kitchens. Here, we ditch the rye and molasses in favor of mashed kabocha squash, cassava flour, and warming, blackstrap-like spices. The result is a loaf that feels ancient and deeply nourishing—steamed gently until firm, sliced thick, and perfect with both sweet and savory pairings.

There’s no gluten. No dairy. No eggs, grains, sweeteners, or fermentation. Just whole ingredients and a slow process that rewards your patience with a loaf you’ll want to keep on rotation.

Ingredients

Loaf Base

• 1 ½ cups roasted, mashed kabocha squash (dense and naturally sweet)
• 1 cup cassava flour
• ¼ cup mashed white sweet potato (for moisture and structure)
• 1 tbsp roasted carob powder (deep, molasses-like flavor)
• 1 tsp cinnamon
• ½ tsp allspice
• ¼ tsp clove
• ⅛ tsp nutmeg
• Pinch of sea salt
• 1 tbsp lemon juice (adds lift and brightness)
• ½ cup filtered water (adjust as needed for consistency)

Optional (for color and richness): 1 tsp black sesame powder or ½ tsp pure cacao powder (if compliant in your protocol)

Method

Mimicking the hot-spring method isn’t about perfection—it’s about steam, patience, and sealing in moisture.

1. Preheat your oven to 325°F (160°C). Set a kettle of water to boil.
2. Line a small loaf pan or bowl-shaped mold with parchment. Spoon in the batter—thick and spreadable like mashed potatoes—and smooth the top.
3. Cover tightly with parchment and foil. Then nestle the pan into a deep baking dish or Dutch oven.
4. Pour hot water into the outer dish until it reaches halfway up the loaf pan. Cover the whole setup with a lid or tightly with foil.
5. Steam-bake for 90 to 120 minutes, checking that it firms up and darkens. The loaf should pull away slightly from the sides and pass the toothpick test.
6. Cool completely, preferably overnight. Like traditional rúgbrauð, it sets as it rests.

To Serve

• Savory: Top with sautéed wild mushrooms—shiitake or maitake—with garlic, lemon, and herbs.
• Sweet (PM only): Try it with mashed blackberries, fig purée, or a sprinkle of cinnamon.
• Plain: Toast slices lightly for a nutty, caramelized bite that pairs well with herbal tea.

Notes from the Kitchen

• Kabocha squash brings body and natural sweetness. Sub with acorn squash or dense sweet potato if needed.
• Cassava flour gives the loaf a sturdy chew—don’t swap with coconut or almond flour.
• Roasted carob is the star—it mimics blackstrap molasses while staying protocol-compliant.

This loaf is proof that ancestral technique and modern healing aren’t opposites. They’re partners. And sometimes, what’s buried in the earth—or baked low and slow in your oven—can be the most nourishing thing you’ve made in months.