Do you try the Icelandic bread cooked with lava?
Iceland’s unique climate is one of the most famous on earth, with volcanoes, lakes and hot springs all the most popular tourist attractions. But the lava, located beneath the island surface, also allows some local delicacies, including this delicious rye bread called Horabrauð.
Every morning, it is made by local bakeries, who move their dough to the nearest hot springs of the heat. These are due to the lava flowing underground, warming water and creating boiling temperatures to the surface. Dark and hot sand creates something of the natural stove. “We can from [normal] The stove, “Sigar Hilmarson told the big story,” But that’s a lot of fun. “
This special bread is known as Horabrauð – or “warm spring bread”. There is evidence that it was built in the Hilmarson village in the late 1800s, and this recipe has been dominated over generations.
“This method was transferred to my mother from my mother,” she explained.
A combination of rye, flour, milk, butter, sugar, salt and baking powder is closed in a pot. The paste is then sealed on the ground for 24 hours and burys exactly 16 inches below the surface. Come back a day (until it is raining and the ground does not cool) and have a fresh cooked bread. Sygries averages 70 on average every week.
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The result is heavy, chewable and dense and you can climb it with anything you like. Local common options include butter, different peetings or pickled her fences. Tasty As it looks, be careful not to eat too much. In addition to being called “hot spring bread”, Horabrauð is sometimes called Orrumari – meaning “lightning bread”. This is not a comment on the weather or geothermal systems, but rather a clue to the side effects of Horabrauð overdose on your gastrointestinal tract.
Most Icelandic rye bread is now made in modern stoves, but lava cleansing remains. Using the island’s natural resources is by no means limited to this-geothermal power facilities produce 25 % of the country’s total electricity generation and more than two-thirds of its total energy consumption.
It is important for locals like Hilmarson, who said, “From generation to generation, we have learned to respect this energy and manage it with caution.” He also emphasized that there is no real alternative: “It is difficult to describe the taste, but the bread has its own hot tongue. The cooked bread is not even closer.”
