Icelandic Rye Bread, also called Volcano, Lava, Pot, or Thunder Bread, remains an essential year-round bread in Iceland. The dense and slow-baked bread breaks down the starch in the rye to obtain a sweet taste.
Many enjoy thinly sliced rye bread, serving it with cured, pickled, or smoked foods, such as salmon, trout, and herring. Others enjoy volcano bread with cheese and a smear of salted butter. Traditionally, bakers bake rye bread in a special pot placed underground using heat obtained from local geothermal hot springs or geysers for 24 hours to obtain its sweetness.
The bread's history dates back many centuries and has become deeply rooted in Iceland’s traditional methods of preparing food and unique natural resources. The introduction of household electric ovens also led to the introduction of sugar and syrup in the recipes, shortening the baking process and period.
Moreover, the affordability of rye grain makes rye bread the most popular bread in Iceland. Some believe that Norse settlers introduced rye bread to Iceland during the ninth and 10th centuries. The cultivation of rye stems from the unfavorable climate and soil conditions for other grains. Rye bread ingredients include rye flour, all-purpose or whole wheat flour, salt and baking soda, golden syrup, and Icelandic sour milk.
It has a shelf life of five to seven days at room temperature but can last up to three months in a freezer.
