I haven’t tried making this, but I found the recipe when we visited a horse ranch in Iceland in 2023. They gave us samples and it was really good! The time commitment might make it difficult to recreate, as their method is to steam the batter in used milk cartons for over 8 hours in a geothermal vent in the ground (or a regular oven).

This kind of bread was in a lot of restaurants when we visited Iceland. It’s a little sweet and doesn’t have the musty flavor I associate with regular rye bread. Smear it with butter or make an open-faced sandwich with lox or fish stew.

4 cups rye wheat flour
1 cup white wheat flour
2 cups brown sugar
4 tsp baking powder
1 tsp salt
1 liter milk

Mix everything together and bake for 8 hours at 70-100 Celsius (158-212 F).