Part 2/8:

Rúgbraud, or rye bread, has been a staple in Iceland for centuries. It gained considerable popularity in 1602 when Denmark imposed a grain monopoly on Iceland. With limited alternatives, Icelanders turned to availing themselves of rye, resulting in a dramatic increase in consumption. By the turn of the 20th century, the average Icelander consumed a staggering 50 to 60 kilograms (around 120 pounds) of rye per year, though today that number has significantly decreased to just three kilograms.