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214 clicks; posted to Food » on 22 Feb 2022 at 12:35 PM (25 weeks ago) | | share:
Icelandic Volcano Bread - Rúgbrauð
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4 cups (480g) rye flour
2 cups (240g) whole wheat flour
1 cup (200g) brown sugar
1 cup (335g) golden syrup
4 teaspoons baking powder
1 quart (1L) whole milk
1 teaspoon salt
1. Preheat the oven to 215°F/100°C.
2. Whisk the flours together with the baking powder, salt, sugar and golden syrup. Adding a little at a time, mix in the whole milk. You may not need the full quart, but as you mix, the rye will soak up a lot, so make sure you add enough to get the consistency of a cake batter.
3. Pour the batter into a well greased dutch oven or other container that you can seal (it does not need to be airtight, but a good seal is needed to keep in the steam.
4. Bake for 14 - 24 hours. Do not leave the oven unattended over night. Once baked, remove the bread from the oven, turn it out, and slice while hot. Serve with butter.
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Subtitles: Jose Mendoza
Iceland Volcano: Olikristinn, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Helgafell - By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37346168
Hot Steaming Ground - sikeri from Silver Spring, MD, USA, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Volcanic Mountain: Rajneesh kumar Thakur, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Laki - By Zinneke - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20803340
Blowing snow over mountains: Ximonic (Simo Räsänen), CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Longship: By Bengt A. Lundberg/SHM, CC BY 2.5 se, https://commons.wikimedia.org/w/index.php?curid=73042201
Thorramatur - The blanz, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Hakarl: By Chris 73 / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1788334
Harthfiskur: Richard Eriksson, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons
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