{source}
Viking Bread
Makes 4
I occasionally like to post recipes that relate to our history or literature, and this looks fun if you’re in the mood to try a historical recipe with your kids. (Yes, this counts for E&E!) I’m sure the Viking version of this flatbread was coarser and grittier, maybe even contained a few small rocks… but we can enjoy this instead and still make a Viking connection. This would be nice served alongside a hearty stew.
Ingredients:
150g (about 2/3 cup) of barley flour
50g (just over 3T) of wholemeal flour (I used wholegrain spelt flour)
2 tablespoons of ground flax seeds (you can buy this in health food shops)
2 tablespoons of lard or butter
100-120 ml (about 1/2 cup) of tepid water
1/4 teaspoon (pinch) of salt
Directions:
In a bowl mix all of the ingredients together until combined and knead for a few minutes. This will not be a typical soft dough, it will be quite stiff and crack slightly when kneaded. If it seems too dry add a tablespoon of water at a time and keep kneading. If it is too wet, add more flour. You need to leave the dough to rest in a cool place (kitchen counter top is fine) in the mixing bowl covered with a tea towel for about 1 1/2 – 2 hours.
Once the dough has rested, divide it into four and shape each quarter into a flat disk of about half a centimeter thick. If they're any thicker they may not cook all the way through, and no one wants to eat raw bread dough! Heat up a dry pan (cast iron would be best) and cook each of the breads for about 4-5 mins a side on a medium heat. They should have quite a nutty smell and get a little charred.
{source}
Enjoy your delicious Viking bread with stews, soups or just a little butter.
Click here for a printable pdf of this recipe.
SLO Classical Academy is not affiliated with the above mentioned website.
