Make Icelandic Thunder Bread (Rugbraud) in the Slow Cooker

Gather the ingredients. Featured Video Whisk together the rye flour, all-purpose flour, baking powder, and salt in a large bowl or the bowl of a stand mixer. Mix in the brown sugar. Stir the molasses into the scalded lukewarm milk until it dissolves. Then slowly stir the milk into the dry ingredients (the dough hook of a mixer works well). Knead the dough until it is shiny and all the flour is incorporated. Divide into two portions. Butter the insides of 2 tin cans (at least 19 ounces each–watch out for sharp edges) or 2 ceramic bowls or ramekins, each one large enough to hold 1 1/2 cups of batter. Pour the bread dough into the cans, bowls, or ramekins. Tent the molds with aluminum foil, leaving about an inch of headspace for the bread to rise as it cooks. Secure the edges of the foil tightly around the rims of the molds with twine or rubber bands. Place the molds in your slow cooker. (If using cans, place on a trivet or canning jar lid inside the cooker to help the steam circulate.) Pour enough hot water into the slow cooker to cover the lower half of the molds (about 2 cups). Put the lid on the cooker and raise the heat to high. Allow the water to simmer for 4 hours, checking occasionally to ensure that the water hasn't boiled out. Add more water if necessary. Remove the molds, turn out the bread, and serve immediately. Enjoy with butter, cold pickled herring, lamb pate, cold meats, or cheese.