This Icelandic Thunder Bread Recipe honors a unique tradition, from this part of the world. When I toured Iceland, I experienced this delicious bread for the first time. Elated by my taste buds, it lingered in the back of my mind for years. Then, during the pause of 2020, I researched and finally made some for me and my family. So, read on to learn about the recipe to enjoy this scrumptious sweet, rye bread.
Iceland’s Thunder Bread Recipe Tradition
This sweet, dark rye bread (rugbraud) is called “thunder bread” or “pot bread.” Uniquely, it’s leavened with baking powder (not yeast), and is slightly sweetened by brown sugar and molasses. Most importantly, though it’s geothermally cooked underground near hot springs in Iceland. The steaming is essential.
Related: Iceland’s Geothermal Reykjanes Peninsula – Top Hotspots to See
The name, “Thunder Bread,” is humorously named from the after affects of the high fiber content. Also, it’s named after Thor, “The God of Thunder.” And no worries, if you don’t have a hotspring in your back yard. Read on to learn universal tips for improvising this recipe no matter where you are.
Icelandic Thunder Bread Recipe – Geothermally Cooked in the Ground
Traditionally, the bread is slow cooked underground for 12 hours. However, I substituted this technique by simmering in a slow cooker or crock pot for 4 hours. Once again, the steaming is important. I used 2 medium ceramic bowls. Also, ramekins can be used. Tenting with aluminum foil over the bowls steams the bread perfectly.
Ingredients – Iceland’s Thunder Bread Recipe
- 2 ½ cups rye flour
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup packed brown sugar
- 2 cups hot water
- 1 tablespoon molasses
- 1 cup milk (scalded and slightly cooled)
Steps
1. Whisk together the dry ingredients: rye flour, all-purpose flour, backing powder and salt in a large bowl.
2. Mix in brown sugar
3. Stir molasses in scaled milk until dissolved
4. Slowly stir mild into the dry ingredients
5. Knead the dough until it is shiny and flour is soaked in. Divide into 2 parts.
6. Butter sides of 2 ceramic bowls or ramekins ( each holding approx. 1 ½ cups batter)
7. Tent the molds with aluminum foil, leaving about and inch for the bread to rise. Secure the edges of the foil around the rims with rubber bands.
8. Pour enough hot water into the hot cooker to cover bottom half of bowls.
9. Put on the lid and turn slow cooker to high for 4 hours. (Make sure the water doesn’t evaporate below recommended level)
Finally, Best Served Hot!
I love plain and simple fresh butter only on this hot bread to bring out the flavor. But many enjoy pickled herring, pates or cheese. Whatever your palate desires, that is your choice. Bon appétit!
