Thursday, May 8, 2008

Underground Baking Iceland

Underground baking ovens near Bjarnarflag Thermal Station, where hverabrau, a traditional rye bread is slowly baked for over 20 hours using geo-thermal energy.

www.nandyala.org/mahanandi/?p=537

2 comments:

Zeb said...

My jaw has just dropped at your amazing collection of traditional ovens. What a wonderful blog. There is a reference in The Guardian to 'hverabrau' in a travel piece, and that is how I came here. My best wishes Zeb

Breadhunter said...

I'm glad you're enjoying the blog. If you have any photos to share, I'd be pleased to look at them.
Stu