Icelandic Seafood and Meat Platter with Fermented Rye Bread

Method

1. In a large bowl, mix rye flour, whole wheat flour, yeast, and salt.
2. Add water and sourdough starter, then knead until a smooth dough forms.
3. Cover the dough and let it ferment at room temperature for 24 hours.
4. After fermentation, shape the dough into loaves and let it rise for 2 more hours.
5. Bake the bread at 220°C (425°F) for 30-35 minutes until golden brown and hollow-sounding.
6. Meanwhile, cook the yams until tender, then mash with butter, dill, salt, and pepper.
7. Prepare the prawns by boiling or steaming.
8. Place the salmon lox, smoked puffin, and sheep head meat on the yam puree.
9. Arrange the prawns around the plate.
10. Serve chilled with the fermented rye bread on the side.
11. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.