Sunday, February 1, 2015

Thunder Bread

"Let it go....let it go".  Yep, I am still loving and singing along to the Frozen soundtrack on most of my morning commutes.  Good thing I drive alone, right?!  :)

Yes Frozen mania has officially taken over.  It is everywhere....and I mean everywhere in the Disney Parks and in the Orlando/Tampa area.  It was even just announced this week that the Disney Cruise Line has added a 'Frozen Experience' to debut on the ships bound for parts of Europe and Alaska this summer.  I guess we should have seen that one coming.  Frozen had become the highest-grossing animated film of all time last year taking the coveted title from Toy Story 3 as total sales reached more than $1 billion.

I have to say I loooove it.  HAHA!  Yep, I love the music, I love the story and the look of the film (the colors are amazing) and I even love the merchandise.  Check out this cool wand I found in I need this?  YES!

So, to get in the spirit of things I was asked to provide a prop for a very important presentation.  I was asked to whip up some Icelandic Thunder Bread.   I of course was super curious as I had never heard of such a thing.  What is Thunder Bread??  Here is the Wikipedia definition:
Thunder bread is a rye bread traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a hot spring. The bread is crustless, dark and very dense, usually rather sweet, and keeps for a long time. It is often served with butter, mutton pate, smoked lamb or with pickled herring.  Excessive consumption of this bread is said to cause flatulence, earning it its nickname Ă¾rumari which roughly translates as "thunderbread". 

UH---fart bread??  Yes, I am intrigued.  :) 
I googled my heart out and found tons of recipes out there.  I tried two, the one below being the most tasty.  I skipped the pate, lamb and herring and instead opted for a bit of good ole grape jelly on mine.  The Bellman thought that was blasphemous.  Whatever.  I thought it was YUM!

Yield:  One Loaf

1 1/2C rye flour
1C white whole wheat flour
1C bread flour
1 1/2 tsp instant yeast
1 tsp salt
1 tsp baking soda
1/3C molasses
2C buttermilk

1.  In mixing bowl add flours, salt, baking soda and yeast. 

2.  Blend together the molasses and buttermilk and gradually add to flour yeast mixture.  The mixture will be fairly thin, more like cake batter than bread dough.

3.  Transfer the dough to a lightly greased loaf pan and smooth the top.  Set aside for 60 minutes covered with plastic wrap and a damp towel.  You may or may not see any yeast activity at this time.

4.  Preheat oven to 360F.  In the lower rack of the oven place a roasting pan filled with hot water.  This will create a steamy oven. 

5.  Bake uncovered for 60-75 minutes or until the internal bread temperature reads 200F.  I tented my loaf with aluminum foil for the last 30 minutes as it was getting much too brown and crusty on top.  This worked perfectly for my loaf.

6. Let the bread sit for a few minutes then turn out onto a cooling rack. Let the bread cool completely before slicing.

Enjoy, toot toot!!