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Rye Bread from Bustarfell Heritage Museum

Berghildur Fanney Hauksdóttir

Café Croft, Bustarfell Museum

 

Ingredients

 

  • 4.4 lbs. (2 kg) Rye flour

  • 2.2 lbs. (1 kg) White flour 

  • 8 ½ tsp baking soda

  • 6 tsp salt

  • 12 2/3 cups (3 liters) sour milk (yogurt)

  • 2.2 lbs. (1 kg) syrup

 

Procedure

 

  • Mix. Put in 8 milk containers out of paper (1 liter/1 quart).  Fill up to 2/3 of each container.  

  • Pre-heat oven to 400 ° Fahrenheit. (200 celsius) Put containers in the oven and lower the heat to 210 ° degrees. (100 celsius)

  • Bake for 6 hours.  Turn off the oven and let the containers stand in the oven for a few hours.