I LOVE TO BAKE AND BUILD THINGS!
INTRODUCTION: ALMOST TASTES LIKE IT CAME FRESH FROM THE GROUND
Having traveled to Iceland many times, I can confidently say that one of my favorite experiences is eating fresh sweet rye bread that has been geothermally baked in the earth; while it is still warm, the slices are covered in butter and can be accompanied by smoked salmon. If you ever find yourself in Iceland, you should visit Laugarvatn Fontana and have some of this delicious bread yourself!
Traditionally, in areas that have high geothermal activity, one can find boiling water just a few inches beneath the surface of the soil. At Laugarvatn Fontana, the bread is prepared, put in a metal pot, wrapped generously in plastic wrap and placed in the ground for roughly 24 hours before it is dug up to be enjoyed. Unfortunately, I don't think I would be able to follow the genuine recipe and bake this bread in the ground, but I did find an excellent recipe that does this amazing sweet bread some justice. Link Below.
The recipe below will yield one 9" loaf of sweet rye bread that can easily serve a group of 20 or more people. The bread is very dense and sweet, almost like a cake. Usually, I will cut a larger slice through the loaf and then cut this into 4 smaller pointed slices. These smaller servings are perfect and easily shared / enjoyed.
PREPARE TO BAKE
MAKE THE DOUGH
To store the bread, I gently wrap it in plastic wrap or aluminum foil and place it in the refrigerator. The next time you would like some bread, take the loaf out of the refrigerator, slice it, microwave it to warm it up, and enjoy.
The original recipe I used is shown below: