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Icelandic Volcano Rye Bread

Called Hverabrauð in Icelandic, this volcanic rye bread is made using one of the most unconventional baking methods. The bread is put in a pan which is then buried in the ground next to hot water springs. Iceland is a country with a lot of tectonic activity, 30 active volcanoes, and countless hot springs. The heat in the ground gives the bread a 24-hour long bake. Click here to watch a short documentary about the process. 

Now, most of us don't have hot springs nearby, but you can mimic these environmental conditions by slow-cooking the dough in the oven overnight. In this case, the bread is called Rúgbrauð.

Prep Time 5 hours and 30 minutes
Serves: 12
Difficulty Level: Low
Icelandic Volcano Rye Bread
Ingredients for Icelandic Volcano Bread:
Rye flour - 2 1/2 cups
Salt - 1 tsp.
All-Purpose flour - 2/3 cup
Sugar - 1 cup
Baking powder - 1 1/2 tsp.
Milk - 2 cups
Method of preparing the Icelandic Volcano Bread:
  1. Whisk together all the dry ingredients in a medium bowl.
  2. The dough will be very wet. Get a metal pot with a lid and grease it properly. Line with parchment.
  3. Bake in the oven at 250°F (120°C), with the lid on, for five and a half hours. You could also cook in a slow cooker.
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Related Topics: dough , easy recipes , cake , bread recipes
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