A loaf cake will bake at a temperature of 177C (350F) for around 45-60 minutes… you can microwave one in a mug at full power for just 2 minutes… and if you have a 100C (212F) hot spring, like they do in Laugarvatn, Iceland, you can leave a rye bread loaf buried in the black volcanic sand for 24 hours. Baking the ‘old-fashioned way’… Viktor Sveinsson shows us how.

Volcano Bread was produced, directed, shot, and edited by filmmaker Alison Grasso and was the winner of “Best Super Short Film” at the New York Food Film Festival, 2016.

Update: Baking Bread with Lava in Iceland from Great Big Story, a follow up visit with Icelandic baker Siggi Rafn Hilmarsson, who uses the volcanic hot springs to bake 70 loaves of bread every week

Related recipe: Icelandic Dark Rye Bread (Dökkt Rúgbrauð) that can bake in your oven for 8 hours or 6 hours 30 minutes. If you try baking it, send us a photo or vid.

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