The local history of the Geysir bread is hundreds of years old and has been passed down from generation to generation for many many generations now.
These days almost every restaurant and farm in the area has it’s own recipe and way of baking the bread.
You can see how we do it in the video above 🙂
The geothermal oven that we use has a temperature of about 100°C and the bread takes about 24 hours to cook in there.
We bake it in food grade plastic buckets and after it cools down we sell the loaf over the counter in a fresh new bucket with a cute little sticker on it.