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1. Jcelandic Brown Bread

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1 C. warm water 2 C. white flour

2 pkg. yeast. 3/4 C. sugar

2 T. sugar 4 T. salt

4 C. white flour % C. lard

4 to 5 C. warm water 1c. molasses

2% lbs. graham or wholewheat 1 C. watar
 £lour

Mix first three ingredients and let stand for ten
minutes. Mix the white flour with the warm water and

the yeast mixture and let stand in a warm place 30 to.

40 minutes or until dovble in bulk. Mix zraham flour,
white flour, sugar, salt and lard in a large bowl, hollow
out the centre and pour ix the sponge. Add molasses and
water and mix wntil slightly sticky to the hands. Place
in warm oven for 1 hour. Knead and place in wam oven
for another hour or until double in size. Divide into

5 loaves and place in greased pans. Let rise again until
double in size - about an hour. Bake at 375°F for one
hour. At all times brush surface of dough with butter or
lard. | |

2. Quick Method Icelandic Brown Bread

2 C. wholewheat or graham flour % t. baking powder

1% white flour 3 T. brown sugar
1 t. salt 2 C. buttermilk
1 t. baking soda % C. dark molasses

Mix dry ingredients thoroughly. Add buttermilk and
molasses. Stir well, if batter is too thick, add more
buttermilk. Put in greased loaf pan. Let stand for
10 minutes, then bake in a slow oven - 300°F or less
for one hour.