Icelandic rye bread

Ingredients

Quantities for 12 servings.

• 500 g Rye flour
• 200 g Wheat flour
• 600 ml Milk
• 150 ml Golden syrup or treacle
• 100 g Brown sugar
• 2 tsp Baking powder
• 1 tsp Bicarbonate of soda
• 100 g Butter, to serve
• 1 tsp Salt

Method

1. Mix both flours with the sugar, baking powder, bicarbonate and salt in a large bowl.
2. Warm the milk with the syrup until the syrup dissolves.
3. Pour the liquid into the dry ingredients and stir with a spoon to an even thick batter.
4. Grease a tin, pour in the batter and fill it two-thirds full.
5. Seal the tin with two layers of foil and tie it with string so no steam escapes.
6. Stand the tin in a deep tray of water and bake at 100 °C for twelve hours.
7. Cool it completely in the tin and rest it a day before cutting. Serve with butter.