Cooking bread with geothermal heat underground, Myvatn, Iceland
by Ragnar Sigurdsson (arctic-images.com), Iceland
Tins with ingredients for bread are buried in the hot ground for approximately 24 hours. In Icelandic the bread is known as Hverabraud. Higher resolution images available from email@example.com (there is a licensing fee depending on the use).
Submitted on 10 January 2010
Credit: Ragnar Sigurdsson (arctic-images.com) (distributed via imaggeo.egu.eu)
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