Reminiscent of German pumpernickel bread, the Icelandic rye lava bread is a softer, sweeter slice that’s begging for some crème fraîche and smoked fish.
Many European countries have a beloved version of rye bread and Iceland is no different. The only thing is, theirs is baked in a more unconventional manner: underground.
Lava bread is a dense, slightly sweet loaf baked in Iceland’s famed volcanic hot springs. A pot of batter-like dough is buried under volcanic sand in the evening and dug up in the morning. The consistently warm temperature slow cooks the loaf overnight so all that’s left to do in the morning is enjoy a warm, fresh slice with a little butter.
The bread is cut into thin slices and retains moisture like a hefty slice of cake. It’s great sweet or savoury and is just as delightful with honey and butter as it is with smoked fish and crème fraîche.
If you don’t have a hot spring of your own at home (crazy, I know) then no worries, you know what else maintains a low temperature? The trusty slow cooker.
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