Viking Flat Bread

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      7 cups (900g) of flour. You can use a mixture of wheat, barley, oat and rye flours
      3 cups (750 ml) of buttermilk
      dash of salt
      1 egg
      1/4 – 1/2 cup (60-100 ml) of honey
      1/2 – 1 cup (100 g)nuts, such as chopped walnuts

      Mix and knead the ingredients thoroughly. Using your hands covered with flour, form the dough into small balls, about 2-3 inches in diameter (5-8 cm). At this point, the dough can be refrigerated or frozen until it is needed. Press the balls flat, about 1/2 inch thick (1 cm) and bake on a flat pan greased with butter over the fire. Aft about 2-3 minutes, turn the bread once to cook the other side. When done, the bread is light brown and sounds hollow when tapped.

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