[Steppes] Nordic medieval Bread with Flax seeds??

[Quill]

The most I know about flax seed is that it's used to add fiber to one's diet
or for flavouring. (Plenty of basic info here:
http://en.wikipedia.org/wiki/Flax_seed#Flax_seed.
) It's considered a dietary supplement, so you'd probably get it at health
food stores or the health section of a well-stocked grocery store (I've
known my mother to get it from HEB) and drug stores, etc. I wouldn't know
personally except that it's pretty good in yogurt.

-Quill

Message: 1
> Date: Fri, 29 Jun 2007 21:28:51 GMT
> From: " willowjonbardc at juno.com" <willowjonbardc at juno.com>
> Subject: [Steppes] Nordic medieval Bread with Flax seeds??
> 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
> Message-ID: < 20070629.142851.12367.2 at webmail06.dca.untd.com>
> Content-Type: text/plain
>
> 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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> End of Steppes Digest, Vol 332, Issue 2
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