Ingredients for Icelandic Volcano Bread:
Rye flour - 2 1/2 cups
Salt - 1 tsp.
All-Purpose flour - 2/3 cup
Sugar - 1 cup
Baking powder - 1 1/2 tsp.
Milk - 2 cups
Method of preparing the Icelandic Volcano Bread:
Whisk together all the dry ingredients in a medium bowl.
The dough will be very wet.
Get a metal pot with a lid and grease it properly.
Line with parchment. Bake in the oven at 250°F (120°C), with the lid on, for five and a half hours.
You could also cook in a slow cooker.
In Iceland, they bury the pot in which the batter is poured near the lake in the hot springs, well wrapped around and covered with a lid for 24 hours, cover with mud and mark the place with a stone. They also boil the eggs in the hot springs for 30 minutes !