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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