Fjallagrasabrauð (Icelandic lichen bread)

Instructions

1. Quickly rinse the dried lichen in cold water to remove dust.
2. Soak it for 30 minutes in boiling water, then drain and finely chop it.
3. In a bowl, mix both flours, the yeast, the salt and the caraway if using.
4. Add the chopped lichen, the oil and the lukewarm water, then mix until you have a smooth dough.
5. Knead for 6 to 8 minutes, until the dough is soft and elastic.
6. Leave to rise for 1 hour at room temperature, covered, until doubled in size.
7. Shape into a round loaf, place on a tray and let it rest for 15 minutes.
8. Bake at 220 °C for 35 minutes, until the crust is golden and the crumb sounds hollow when tapped.