Thanks to an abundance of hot springs, the ground in Laugarvatn, Iceland makes for a pretty decent oven, offering temperatures of up to 212 degrees Fahrenheit.
One baker is taking advantage of the heat by using it to cook “volcano bread” in a process that involves burying pot of rye dough directly into the earth for 24 hours. As you’ll see, the result is a spongey cake-like texture that reportedly tastes pretty damn good. It looks good, I can tell you that much. See for yourself in the video below.