- The Geysir bread recipe
- 2.2 liters of cold water
- 2kg rye flour
- 1 kg sugar
- 650g flour
- 650g whole wheat
- 300ml dry yeast
- 2 table spoons salt
- Mix it all together
- Add about 650g to 10 containers with none stick spray
- Bake in the steam hole for about 24 hours at a temperature of 100°C
- Carefully lift out of the hole, remove from container and place on a tray to cool down for a few hours
