03-01-2025
Did you know that volcanoes in Iceland are not just fiery natural wonders, but are actually used as natural ovens to create beautifully baked bread? Yes, that’s right – there is such a thing as volcano bread and it’s made in Iceland!
Let’s learn more about Iceland’s volcano bread, including the history and tradition of lava bread in Iceland, how this Icelandic bread is baked in the ground and where you can sample some of this delicious baked treat for yourself.
The culinary tradition of baking bread using geothermal energy is known in Icelandic as hverabraud or rúgbraud, translating to ‘hot spring bread’. Commonly referred to as ‘volcano bread’, ‘lava bread’ or even ‘thunder bread’, this dense rye bread is baked underground near hot springs, creating a delicacy that is not only flavorful but also deeply tied to Icelandic culture and heritage – yummy!
Harnessing the geothermal energy of the island’s volcanoes to bake bread has been a tradition of Icelanders for many centuries. In fact, the practice of baking bread in the ground dates back to Iceland’s early settlement period.
With limited access to fuel sources and their country’s abundant geothermal energy, early Icelanders found an ingenious cooking solution: harnessing the natural heat of the Earth. As this baking method doesn’t require any fuel, it’s been a sustainable and efficient way to prepare food in a harsh climate throughout the centuries.
Iceland’s volcanic landscape is rich with geothermal hotspots, where hot springs and steam vents create the perfect environment for cooking. Over time, this tradition has been preserved and passed down through generations, becoming a hallmark of Icelandic culture. Today, Icelandic lava bread serves as a reminder of the unique connection Icelanders have to their natural environment, as well as a tasty treat to enjoy!
Making Icelandic rye bread is a labor of love that embraces patience and the Earth’s natural resources. The process begins with a simple yet rich dough made from rye flour, sugar, baking powder and milk or buttermilk. Sometimes golden syrup is added for extra sweetness.
There’s no yeast in Icelandic hot spring rye bread; a sourdough starter is used instead. The mixture is poured into a sturdy metal pot and covered with foil or plastic wrap to prevent any dirt getting to it, before it’s buried in a volcanic geothermal area.
Patience is key when it comes to Icelandic volcano bread – once in the hot ground, the dough is left to bake for up to 24 hours. The steady, natural heat slowly caramelizes the sugars in the dough, giving the bread its characteristic dark color, dense texture and sweet flavor. The result is a loaf that is both hearty and versatile, often enjoyed with a generous spread of butter, smoked fish or lamb pâté.
At geothermal bakeries, bread from the day before is removed from the ground, then the current day’s bread is buried in the same spot, ready to cook for 24 hours until the process is repeated the next day. A pile of sand is added to the spot where the bread is buried so it can be found again.
Volcanic bread in Iceland is usually sliced very thinly and served with either a simple topping of salted butter and cheese, or with some type of fish. Smoked fish is an Icelandic favorite, but pickled and cured trout, salmon and herring can also be eaten with Icelandic lava bread.
The sweet flavor of Icelandic hot spring rye bread means it pairs well with savory, smoked toppings – smoked lamb or lamb pâté are other popular toppings. Rye bread is part of a traditional Icelandic breakfast, along with skyr (Icelandic yogurt).
Laugarvatn, a small village located in South Iceland, is the most famous place to experience Icelandic bread being baked in the ground. Here, you can visit Laugarvatn Fontana, which is a geothermal spa as well as a café serving Icelandic volcano bread.
At Laugarvatn Fontana, you can join a geothermal bread tour to witness this bread-baking tradition for yourself. You’ll watch locals preparing and burying the bread and, later, enjoy the freshly baked loaf straight from the ground, making for a truly immersive culinary experience!
Tasting Icelandic lava bread is more than just sampling a local delicacy; it’s an opportunity to connect with Iceland, its people and their traditions. Whether you’re savoring a slice of dense, sweet rye bread or watching the Earth’s natural oven at work, the experience is a reminder of the powerful connection between people, food and nature.
Many local restaurants and cafés in geothermal regions feature lava bread on their menus, providing more delicious ways to enjoy this unique tradition – bon appetit!
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While Iceland’s volcanic bread is a standout example of geothermal cooking, it’s not the only culture to harness the Earth’s heat for culinary purposes. In New Zealand, the Māori people use ‘hangi’, a method of cooking food in pits lined with heated stones. Similarly, in Japan, geothermal hot springs are used to prepare dishes like ‘onsen tamago’ (hot spring eggs).
What sets Iceland’s lava bread apart is its connection to the island’s volcanic identity. Baking bread in geothermal springs is just one example of how Icelanders incorporate their environment into their cuisine. Other geothermal cooking traditions include boiling eggs in hot springs and preparing stews in geothermal pots.
These methods not only showcase Icelanders’ resourcefulness, but also provide a window into the country’s cultural and historical relationship with its volcanic terrain.
For travelers seeking a taste of Icelandic culture, there’s no better way to begin than with a piece of volcanic bread – baked not just with heat, but with history, sustainability and a deep respect for the land.
Try Icelandic volcano bread for yourself by planning your own unique Iceland vacation. Get set with your accommodation, flights and rental car in Iceland, ready for the adventure of a lifetime. We look forward to welcoming you to our beautiful country very soon!