This is a rye "quick bread" (no yeast) from Iceland that is typically burried in a volcanic sand hot-spring to steam for up to 24 hours. For my variation, I used standard "play sand" mounded up the sides of a cast-iron dutch oven.


3 cups dark rye flour
1 1/2 cups all purpose flour
4 tsp. baking powder
2 tsp. kosher salt
1 tsp. baking soda
2 cups buttermilk
1 cup molasses


Mix all dry ingredients together, add wet ingredients to combine. Bake in water bath at 212 ° for 8 hours (or until done)

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