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 aka Stu Silverstein 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