Thorrablot, the Icelandic midwinter festival was on January 14th. After the winter solstice, Icelander’s celebrates the return of light. Don’t worry, people don’t sing the exploits of the Frost King or sacrifice to the God of Thunder any more. 
In modern Iceland, people commemorate the midwinter festival with a grand feast where family and friends play games, sing songs, tell stories and read poems. Traditionally, the host arranged food in a wooden through because common people didn’t own platters. 
In an elegant Reykjavik restaurant expect to find Fermented Shark, Sour Ram Testicles, and Blood Sausage on the menu. :(
But I’ll stick with Icelandic Thunder Bread with fresh butter. Here is a recipe.
Ingredients2 1/2 c rye flour1 1/2 c all-purpose flour1 T baking powder 1/2 t salt1/2 c packed brown sugar)1 c milk (scaled and cooled to lukewarm)1 T molasses  2 cups boiling waterInstructionsMix flours, baking powder and salt in a large bowl, add in brown sugar.Stir molasses into the milk into it dissolvesSlowly stir milk into the dry ingredientsKnead until shinyDivide into two potionsGrease molds (two 19 oz. Tin cans, or bowls/ramekins that can hold 2 cups batter)Fill molds (leave 1inch for bread to rise) and tent with foil and secure with twinePlace the molds in your slow cooker (rest cans, if using, on a trivet or canning jar lid inside the cooker to help the steam circulate). Pour in enough hot water into cover the lower half of the molds (about 2 cups).Cover slow cooker and cook on high from 4 hours. 
Remove bread and serve with butter and cold meats, smoked fish and heirloom cheeses. Don’t forget to wash it down with Brennivin (Iceland’s strong schnapps).
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