By BakerAunt
Home › Forums › General Discussions › Icelandic Bread Baked Underground
Baking this bread gives new meaning to "slow oven":
https://www.tastingtable.com/cook/national/iceland-lava-bread-rye-volcanic-bread?utm_medium=email&utm_source=TT&utm_campaign=Daily&utm_content=Editorial
Interesting!
The idea of making black bread by baking it in a 200-250 degree oven for 24 hours is one I've been hoping to try when cold weather gets here.