Iceland is a country of geysers and volcanoes, and the local population has learned how to use them in their everyday life. One of the oldest recipes for baking “volcano bread” (hverabrauð) is used even today. The pot with the dough is placed into a hold dug in the soil near a geyser for 24 hours and a stone is put on the top of the mound. The temperature of the soil reaches 220°F, which is high enough for the dough to get baked and the bread is eaten with butter in order to kill the sulfur taste.