Icelandic rye bread
A sweet dark rye bread baked in a sealed tin for twelve hours at a low temperature.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mix both flours with the sugar, baking powder, bicarbonate and salt in a large bowl.
Warm the milk with the syrup until the syrup dissolves.
Pour the liquid into the dry ingredients and stir with a spoon to an even thick batter.
Grease a tin, pour in the batter and fill it two-thirds full.
Seal the tin with two layers of foil and tie it with string so no steam escapes.
Stand the tin in a deep tray of water and bake at 100 °C for twelve hours.
Cool it completely in the tin and rest it a day before cutting. Serve with butter.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: No machine-readable author provided. Sten assumed (based on copyright claims). · CC BY-SA 3.0