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Icelandic water

gisli ren.vatn

Making the dough we use natural water (no bleaching or purification) from Iceland.


Extensive research has shown that Iceland Spring natural water is probably the purest water in the world. Not only is the mineral content low, but it has also one on the lowest levels of undesirable chemicals ever recorded.

Consumer studies have revealed that the taste is exceptionally agreeable to the palate. The water is pure, with nothing added or removed. It has the natural taste of water, pure and simple, a quality reflected in Livebread. 

Last Updated on Saturday, 15 September 2012 22:05

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The production


The frozen bread dough is made from slow grown and nutritious Icelandic wheat, oats and barley and wild hand picked Icelandic herbs.

The product contains neither yeast nor eggs and no added preservatives. The product is frozen and packed in practical piping bags, each containing 1 kg. Unopened the bags can be stored in the freezer for 12 months and after opening, the dough lasts unbaked for three days if stored in a cold place. Livebread being delivered in this practical manner enables costumers to serve healthy, freshly-baked bread on a short notice.


The product has been on the market in Iceland since 2006 and is enjoyed by health conscious people of all ages.

Last Updated on Monday, 31 December 2012 11:54

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The baking


After putting the dough in the baking form, put it in an oven, preheated to 190°C / 374°F, and bake for about 45 min (slow baking). A single portion comes to about 100g of freshly baked Livebread (… customer choice).


Let the bread breath for about 10 minutes before consumption. Some like to add a bit of butter, but most people eat it fresh.

Last Updated on Saturday, 15 September 2012 22:26

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