This week, we submerge ourselves in depths of moss green, cobalt blue and icy white. Emerging from this stark landscape come cooed melodies like lullabies, intermingled with polyphonic vocal layers, growls and glitches. With these layers of ambient sound and sweeping vocals like a thunderstorm, we arrive at this week's artist: the formidable BJORK. Dive into the world of this trailblazing creator with our very own Miss Nati and special guest and expert, the robot LP3000!
When Bjork’s not creating innovative, genre-bending music and narrating the tiny world inside her TV, we imagine she enjoys Icelandic comfort food in her home kitchen. When asked about her earliest memory, Bjork answered:
“Being driven to kindergarten by my grandfather. Helping the caretakers there hand out slices of rye bread, thinking I was one of them.”
To honor this week's artist and her affection for Iceland, below you will find a recipe for Icealandic Rye Bread from Recipe for Adventures. One of the most fascinating and unique things about this traditional bread is that it’s cooked underground in Iceland using geothermal energy, instead of in an oven. To emulate this process, the recipe requires a longer cooking time at a lower temperature. Give it a try!
Icelandic Rye Loaf a.k.a. “Thunder Bread”
An interpretation of the Icelandic rye bread that is baked in the ground by geothermal activity.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 1 loaf
Ingredients
320 grams rye flour
85 grams all-purpose flour
200 grams sugar
2 tsp baking powder
1/4 tsp salt
500 mL milk
Instructions
Mix together all dry ingredients in a medium bowl. Add milk. Mix together. Dough will be very wet.
Heavily butter a pot and pour dough inside.
Bake at 120 degrees Celsius with a lid on the pot for five and a half hours, or until bread is cooked in the middle.
There you have it~ Traditional Icelandic Rye Bread! So hit play on our special Bjork playlist we made just for you, twist your hair into some marvelous buns, and let’s get baking!