brauðskör

Brauðskör is an Icelandic term that translates to "bread crust." It refers to the outer hardened layer of baked bread. In Icelandic cuisine, the crust of bread, particularly rye bread (rúgbrauð), is often appreciated for its texture and flavor. Some traditional Icelandic recipes might utilize or highlight the bread crust in specific ways, though it is generally consumed as an integral part of the bread itself. The quality and characteristics of the brauðskör can vary depending on the type of bread, the baking method, and the ingredients used. For instance, a long-baked, dark rye bread will typically have a more substantial and flavorful brauðskör compared to a lighter white bread. The term itself is straightforward, denoting the essential outer shell of a baked loaf.