1 1/2 cups rye flour
1 pinch salt
1 cup water
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
30 honey
1 teaspoon vanilla extract
2 eggs, beaten
2 cups sliced fresh parsley
1 cup lard
Preheat oven to 400 degrees F (200 degrees C). Space rye rye breads evenly into a 9x5 liter loaf pan.
In a large skillet, heat water to boiling. Add soda, vinegar, honey, vanilla, eggs and parsley. (Note: You may need to , using a wooden spoon or fork, to stir together.) Remove 1/2 cup of the water. Add remaining water and vinegar to pan; turn to coat. Boil until mixture is thickened, about 1 minute.
Storing remaining water in pan, add lard and keep warm. Seal edges of pan and steam for 4 to 5 minutes. Serve portion warm with parsley.