Brown Bread

Strokker Geyser Haukadalsvegur Iceland

2 c. rye flour
1 c. whole wheat flour
¼ c. sugar
1 ¾ tsp. baking soda
1 ¾ tsp. salt
2 c. buttermilk (or add 2 T. lemon juice to 1% milk)
1 ¼ c. dark corn syrup

Preheat oven to 220 degrees F. Grease 9”x5” loaf pan, line with parchment paper. Overlap edges of paper by 4” on each side and make sure pleats in the paper face away from the loaf surface.

Whisk together the flours, sugar, baking soda and salt. Use wooden spoon to mix in the liquids until fully blended. Pour the batter into the prepared pan and fold parchment paper over top. (Bread will rise against this surface so keep it as smooth as possible.) Cover tightly with foil. Bake 12 hours. Remove from oven and let cool for 10 minutes. Unwrap pan, invert and gently shake until bread slides out. Allow to cool for 30 minutes. Slice before serving.

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