Icelandic Pumpernickel bread
300 g whole wheat flour
250 g rye flour
150 g plain flour
1 tbsp baking soda
1 tbsp salt
600 ml buttermilk
250 ml syrup (350 g)
Instructions:
Mix the dry ingredients together in a bowl.
Combine the buttermilk and syrup, and knead everything together until well mixed.
Place the dough into a greased loaf pan and cover tightly with aluminum foil.
Bake at 100°C for 9 hours.