Start your free trial of Wondrium by clicking the link http://ow.ly/Htja30s9buR

Get BRENNIVÍN at Curiada: https://bit.ly/maxmillerspiritscollection
Harðfiskur: https://amzn.to/3KM7qCr

Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
Merch ► https://crowdmade.com/collections/tastinghistory
Instagram ► https://www.instagram.com/tast....inghistorywithmaxmil
Twitter ► https://twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► r/TastingHistory
Discord ► https://discord.gg/d7nbEpy
Amazon Wish List ► https://amzn.to/3i0mwGt

Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503

LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Emile Henry Dutch Oven: https://amzn.to/3G6bMRv
Rye Flour: https://amzn.to/3u8DHy1
Lyle's Golden Syrup: https://amzn.to/3rXqrtn

RECIPE
4 cups (480g) rye flour
2 cups (240g) whole wheat flour
1 cup (200g) brown sugar
1 cup (335g) golden syrup
4 teaspoons baking powder
1 quart (1L) whole milk
1 teaspoon salt

1. Preheat the oven to 215°F/100°C.
2. Whisk the flours together with the baking powder, salt, sugar and golden syrup. Adding a little at a time, mix in the whole milk. You may not need the full quart, but as you mix, the rye will soak up a lot, so make sure you add enough to get the consistency of a cake batter.
3. Pour the batter into a well greased dutch oven or other container that you can seal (it does not need to be airtight, but a good seal is needed to keep in the steam.
4. Bake for 14 - 24 hours. Do not leave the oven unattended over night. Once baked, remove the bread from the oven, turn it out, and slice while hot. Serve with butter.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

PHOTO CREDITS
Iceland Volcano: Olikristinn, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Helgafell - By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/....w/index.php?curid=37
Hot Steaming Ground - sikeri from Silver Spring, MD, USA, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Volcanic Mountain: Rajneesh kumar Thakur, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
Laki - By Zinneke - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/....w/index.php?curid=20
Blowing snow over mountains: Ximonic (Simo Räsänen), CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Longship: By Bengt A. Lundberg/SHM, CC BY 2.5 se, https://commons.wikimedia.org/....w/index.php?curid=73
Thorramatur - The blanz, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Hakarl: By Chris 73 / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/....w/index.php?curid=17
Harthfiskur: Richard Eriksson, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

#tastinghistory #iceland #thorrablot