This moist, Icelandic dark rye bread (rugbrauð), also called thunder bread, has many similarities to Boston brown bread – it’s leavened with baking powder, not yeast, and molasses give it color and a hint of sweetness. Traditionally, its prepared over 12 by placing the dough into covered pots and into geothermal springs. You dont need that! Aluminum and a slow-cooker will do!

This moist, Icelandic dark rye bread (rugbrauð), also called thunder bread, has many similarities to Boston brown bread – it’s leavened with baking powder, not yeast, and molasses give it color and a hint of sweetness. Traditionally, its prepared over 12 by placing the dough into covered pots and into geothermal springs. You dont need that! Aluminum and a slow-cooker will do!

Original article and pictures take https://scandinavianfood.about.com site