Dill, a much-celebrated restaurant in Reykjavik, that really made me fall in love with rye bread. These rolls – large brown pebbles – looked as if they’d been foraged or picked up from the seashore rather than made by human hands.
They were served with cultured butter speckled with dill.I’ve never eaten tree bark – though it has been ground and mixed with wheat flour when wheat flour was scarce – but if it was palatable this is what it would taste like.
Woodiness wasn’t this bread’s only quality, it also had an edge of sourness balanced by sweetness, from molasses or dark-brown sugar.
The dill butter brought notes of pine. An extraordinary meal followed, but not a single course has stayed with me the way those rolls have.On another trip to.Read more on telegraph.co.uk