[Ansteorra] medieval Nordic bread with Flax seeds

[Haraldr Bassi (Ansteorra lists)]

Of course. I have a box of milled flax seed in my fridge. I use them in 
various recipes for the extra Omega 3 essentially fatty acids as well as 
the extra fiber.

If anyone was at the pot luck after the Bjornsborg Fiber Schola and had 
some of the cheesecake then you too ate flax seed meal :)

Haraldr

willowdewisp at juno.com wrote:
> This seems like an interesting Bread, but Flax seeds. Are Flax seeds used as food today?
> Nordric Bread<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
> Crispbread 
> Crispbread is a unique hard bread, with its roots in <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Sweden and the Nordic countries. Crispbread has been made from Swedish rye flour for centuries, as part of an ancient tradition, and has always been highly appreciated by the people of the north. It was very popular during the Medieval era, when it was baked in Sweden and Finland to preserve the wheat crop over the long, cold winters. This recipe serves a large group (25 people) so you may want to size it according to your needs. As a note, freeze bread if it is to be kept more than a few days. 
> 1 package of dry yeast 
> 2 cups of warm water 
> 1 teaspoon salt 
> 3 cups rye flour 
> 1 1/2 cups barley flour 
> 1 cup unbleached wheat flour 
> 1 cup flax seeds 
> 1. Dissolve yeast in water. 
> 2. Gradually beat in 4 cups of flour. Cover and let rise until doubled in size. 
> 3. Turn out dough on a floured surface. Shape into smooth ball and divide into 4. Form each into a ball. Roll out carefully, until dough is 1/4 inch thick. 
> 4. Press flax seeds into the dough, prick with a fork. 
> 5. Remove to a floured baking sheet. Let Rise in a warm place about 15 minutes. 
> 6. Bake in a very hot oven for 10-15 minutes at 450 degrees or until bread feels firm. Round should still bend after removed from oven, they will harden in a few days. 
>  
>