Icelandic Thunder Bread
An Icelandic rye bread, also known as thunder bread or pot bread, offers a distinct flavor akin to Boston brown bread, yielding two loaves.
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Instructions
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Prepare the slow cooker by pouring about 2 cups of hot water into it, placing a trivet if using cans, and setting it to high heat.
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In a large bowl, whisk together rye flour, all-purpose flour, baking powder, and salt, then mix in brown sugar.
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Stir molasses into lukewarm milk until dissolved, then slowly combine with the dry ingredients.
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Knead the dough until shiny, then divide it into two portions.
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Butter two 19-ounce tin cans or ceramic bowls and fill each with 1 1/2 cups of dough.
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Tent the molds with aluminum foil, leaving an inch of headspace, and secure tightly.
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Place the covered molds in the slow cooker and cook for 4 hours, adding more hot water if necessary to maintain simmer.
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Remove molds, turn out the bread, and serve immediately.