Icelandic Volcano Bread - Rúgbrauð

Name: Icelandic Volcano Bread - Rúgbrauð
Total time: 90 min
Ingredients: 4 cups Rye flour; 2 cups Whole wheat flour; 1 cup Brown sugar; 1 cup Golden syrup; 4 tsp Baking powder; 1 Milk; 1 tsp Salt

By Tasting History with Max Miller · 90 min

Ingredients

Rye flour4 cups
Whole wheat flour2 cups
Brown sugar1 cup
Golden syrup1 cup
Baking powder4 tsp
Milk1
Salt1 tsp

Instructions

Preheat the oven to 215°F (100°C).
Whisk the flours with the baking powder, salt, sugar and golden syrup.
Gradually mix in the whole milk, adding enough to reach a cake batter consistency; the rye absorbs a lot of liquid.
Pour the batter into a well-greased Dutch oven or other sealable container, with a good seal to keep steam in.
Bake for 14 to 24 hours. Do not leave the oven unattended overnight.
Remove from the oven, turn out and slice while hot.

Summarized from Tasting History with Max Miller's video. Watch it for the details.

Watch the recipe video

More recipes with

Milk Brown sugar

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app