Here’s How You Bake Bread Using the Heat of a Volcano

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Here you thought your three-day sourdough made with hand-harvested, house-milled heritage grain was hard core. Over in Iceland, Viktor Sveinsson makes Icelandic rye bread the traditional way: with help from his local volcano. To bake his bread, he hits up a local patch of sand where a hot spring heats the sand to about 212 degrees Fahrenheit and then buries the potted rye in it, taking it out after about 24 hours. It’s only a matter of time before this becomes the hot new thing in baking.

Here’s How You Bake Bread Using the Heat of a Volcano