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Siggi Rafn Hilmarsson is an Icelandic baker with an unconventional oven.
Siggi Rafn Hilmarsson是冰岛的一位面包师，他有一个非常个性的烤箱，
He bakes bread by burying it underground,
一个位于地下，
where it's heated for 24 hours by nearby hot springs.
有附近的温泉一天24小时不间断加热的烤箱。
"It's very common to see hot springs here in Iceland.
“冰岛这边到处都能看到温泉。
There is constant lava crawling under us.
脚下时常都有熔岩在涌动。
This lava is heating up water, and this water comes boiling up on the surface.
熔岩加热了地下的水，到地表都还在沸腾。
We could put it in the oven, but this is much more fun."
我们也可以用烤箱烤面包啊，但这么烤好玩儿多了。”
Iceland is one of the most volcanic regions in the world, with 30 active volcanoes at any one time.
冰岛是世界上火山最多的地区之一，随时都有30座活火山在喷发。
That helps create an abundance of hot springs,
这些火山造就了大量的温泉，
some with boiling hot water, and Siggi uses them to his advantage.
有一些温泉的水甚至到了沸腾的地步，Siggi便将这些温泉化为了己用。
He specializes in baking hverabraud, a traditional Icelandic rye bread recipe that dates back hundreds of years.
他擅长烤hverabraud，这是冰岛的一种传统黑麦面包，其历史可以追溯到数百年前。
"I know for sure that in this village, I can track it down as far as late 1800 something.
“我可以肯定的是，我们这个村子做这种面包的传统可以追溯到19世纪末。
My grandmother taught my mother how to bake this bread, and my mother taught me.
我外婆把这门手艺传给了我妈妈，我妈妈又传给了我。
In the hot spring rye bread recipe we have rye, flour, sugar, baking powder, salt, and milk.
温泉黑麦面包的配料我们用了黑麦，面粉、糖、发酵粉、盐和牛奶。
We put this in a pot, we put butter in the pot,
把调好的面糊盛到锅里，放上黄油，
then we wrap it with plastic foil and we put it down in our hot spring hole for 24 hours."
用保鲜膜裹好，把锅埋到温泉地热坑里，埋上个24小时就可以出锅了。”
"It's very obvious to see if the ground is hot or not.
“一块儿地热不热我一眼就能看出来。
I never use a thermometer.
从来不用温度计量。
If I need to check the heat, I just use this one.
如果真要量，我也会用这个。
Our biggest challenge is rain.
最大的挑战就是下雨。
If it rains a lot, these holes that we are using can cool down,
如果雨下得很大，我们用来烤面包的这些坑就会变凉，
and if they are not hot enough, obviously the bread doesn't bake completely."
如果不够热，很显然，面包就会烤不熟。
"Everybody eats our bread: our visitors, the locals.
“大家都吃过我们的面包，无论是游客还是当地人，都吃过。
Hot spring rye bread has a unique taste that you don't get from ovens.
温泉黑麦面包的味道很特别，用烤箱烤是烤不出那个味儿的。
The texture of this bread is quite special.
这种面包的口感也很特别。
It's quite heavy, it's not the typical light bread.
它比较醇厚，不是平常那种清淡的味道。
When you show this to travelers that come to Iceland and you see their faces, they go 'Wow!',
当你把这种面包拿给来冰岛旅游的游客时，他们的脸上就会流露出“哇！”的表情，
then you start to think that this is quite amazing, actually."
那个时候，你就会觉得，这种面包确实挺了不起的。”
