Slow baking gives this loaf, from Nanna Rögnvaldardóttirapos;s Icelandic Food and Cookery (Iðunn, 2014), its dense crumb and deep color.

Slow baking gives this loaf, from Nanna Rögnvaldardóttirapos;s Icelandic Food and Cookery (Iðunn, 2014), its dense crumb and deep color.

Original article and pictures take https://saveur.com site