บท 456: Chapter Three Hundred and Sixteen: The Past Is Always Hard to Recall

The original Icelandic black rye bread might look quite ordinary and normal in appearance and method of production, and even because of the method of production, the bread might even seem more legendary. However, this does not mean that black rye bread tastes particularly good—in fact, you could describe its taste as quite terrible.

All of this stems from the unique method used to make the black rye bread. Unlike most bread production techniques, the Icelandic black rye bread's method of production is closely related to volcanic activity, imparting a hint of sulfur to the taste. This wouldn't be much of an issue, but the problem is that black rye bread is supposed to have a malty flavor.

Once the malt flavor mixes with the sulfur, the smell is akin to a stink bomb, virtually suffocating.