Freyðir

Method

Dissolve the fresh yeast in warm water with sugar and let sit for 5 minutes until foamy. Mix the strong white flour and rye flour with salt in a large bowl, then make a well in the centre. Pour in the yeast mixture and bring together with your fingertips, adding melted butter gradually until you have a soft, slightly sticky dough. Knead for 10 minutes until smooth and elastic, then work in the caraway seeds. Place in a lightly oiled bowl, cover and prove for 90 minutes until doubled in size. Divide into 12 equal pieces, shape into round rolls and place on a baking tray, then cover and prove for 45 minutes. Bake at 200C for 20-25 minutes until golden brown and they sound hollow when tapped underneath.