What’s for Dinner: Viking Bread - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Viking Bread

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Viking Bread

Odie’s Food Musings

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.

    

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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.

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