[Elfsea] Nordic medieval Bread with Flax seeds??

[Carolle M. Cox]

This stuff is soooo good!  My husband will cry and plead for this stuff if I
don't make it often enough!  I don't put flaxseed in mine, but I'm perfectly
willing to try...

Gerita


Carolle Cox
Japanese Chin Rescue and Care Volunteer
www.japanesechinrescue.org
Dallas area Chin lovers
www.dfwchinlovers at yahoogroups.com
FMCPAAA President
www.fmcpaaa.org
Flower Mound CERT
www.fmcert.info
Pituitary Disease Support
www.pituitarydiseasesupport at yahoogroups.com
 
 
PTA Area 16 Arts in Education
 
 
People are like stained glass windows.  They sparkle and shine when the sun
is out, but when darkness sets in, their beauty is revealed only if there is
a light from within. -- Elizabeth Kübler-Ross
 
This is a private email.  It is not to be shared or forwarded without
express written consent from Carolle Cox


-----Original Message-----
From: elfsea-bounces at lists.ansteorra.org
[mailto:elfsea-bounces at lists.ansteorra.org] On Behalf Of
willowjonbardc at juno.com
Sent: Friday, June 29, 2007 4:29 PM
To: elfsea at lists.ansteorra.org
Cc: ansteorra-announce at ansteorra.org; lindenwood at lists.ansteorra.org;
elfsea at ansteorra.org; dragonsfire-tor at lists.ansteorra.org;
loch-ruadh at lists.ansteorra.org; glaslyn at ansteorra.org; steppes at ansteorra.org
Subject: [Elfsea] Nordic medieval Bread with Flax seeds??


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. 



_____________________________________________________________
Click for free info on discount teaching degrees programs
http://track.juno.com/s/lc?u=http://tagline.untd.us/fc/Ioyw6iif8jduH8ZwRIFc7
GDqsKUQC9zf3vIBubE9xmwqA8VFATWdnr/


_______________________________________________
Elfsea mailing list
Elfsea at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/elfsea-ansteorra.org