Rúgbrauð (Icelandic Geothermal Rye Bread)

Ingredients

• 2 1/2 cups rye flour
• 1 cup all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 3/4 cups buttermilk
• 1/3 cup molasses
• 3 tbsp honey
• Butter and smoked fish or cheese, for serving

Before you cook

• Grease a 9-by-5-inch metal loaf tin and line it with parchment paper.
• Set a rack in the lower third of the oven and preheat it to 215°F.

Steps

1. Whisk together the rye flour, all-purpose flour, baking soda and salt in a large bowl.
2. In a separate bowl, stir together the buttermilk, molasses and honey.
3. Pour the wet ingredients into the dry ingredients and stir until no dry streaks remain.
4. Scrape the thick batter into the prepared loaf tin and smooth the top.
5. Cover the tin tightly with a double layer of foil.
6. Bake for 6 hours, until a skewer inserted in the center comes out clean.
7. Remove the foil and let the loaf cool in the tin for 20 minutes.
8. Turn the loaf out onto a rack and let it cool completely before slicing.
9. Slice thinly and serve with butter and smoked fish or cheese.