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.