[DFT] [Loch-Ruadh] Nordic medieval Bread with Flax seeds??

[pcrandal at sbcglobal.net]

You can get flax seed at Whole Foods and Central
Market. 

--- "willowjonbardc at juno.com"
<willowjonbardc at juno.com> wrote:

> Here is an interesting Nordic bread. Someone
> please try it for the 
> Bread tasteing. I am not sure of it taste, It
> would in the strange 
> bread section. Flaxs seeds? Where do you get
> Flaxs seed. Are they 
> used at all in food today.
> 
> Nordric Bread
> Crispbread 
> Crispbread is a unique hard bread, with its
> roots in 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. 
> 
> 
> 
>
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