The Icelander bakes bread in a hot source

Director Alison Grasso took a short film about the Icelander, who bakes bread in a hot source.

Viktor Sveinsson lives next to Lake Leigarvat. Around the lake are hot springs. The dirt next to them reaches a temperature of 100 degrees Celsius - this is less than in an ordinary furnace, but enough for slow baking bread. Svensson prepares the dough from a mixture of rye and wheat flour, sugar, salt, baking powder and milk. He puts the dough in a pan, tightly closes it and burns into the mud for a day. The bread is sweet and in the texture resembles a cupcake.

According to Grasso, she did not expect rye bread could be so tasty.