Fjallabrauð

Moss bread

Despite the name, Icelandic moss (fjallagrös) is not a moss, but a type of lichen.
It is collected at the end of summer and then slowly dried in a darkened place.

Due to the bitter substances and vitamins contained in Icelandic moss, it has a slightly antibacterial effect, relieves inflammation of the mucous membranes and is said to have a strengthening and appetite-increasing effect.

With moss bread, however, the appetite-increasing effect is more likely achieved through the delicious taste.


Ingredients

500 ml concentrated milk
200 g cottage cheese (if available: Skyr)
300 ml water
5 tsp baking powder
1 tsp baking soda
1 tsp salt
150 g oat bran
150 g oat flakes
1 Tbsp brown sugar
600 g wholemeal flour
2 fresh carrots
4 Tbsp Icelandic moss


Preparation

Soak the Icelandic moss in a bowl of water overnight.

The next day, squeeze out the moss and peel and grate the carrots.

Then put all the ingredients (except the moss) together in a large bowl and mix into a smooth dough, then knead in the moss.

Then fill the dough into two empty milk cartons that have been thoroughly washed with hot water and baked open at 175 °F (80 °C) upper/lower heat in the oven for about 3.5 hours.

[Translated from here.]