[Steppes] Nordic medieval Bread with Flax seeds??

[Esther]

Bob's Red Mill has flax meal and flax seeds, and you can get them at places like Kroger. It is in the health food section of my Krogers, but some are also in the flour and cakes sessions.
  
Esther

Quill <gray.quill at gmail.com> wrote:
  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" 
> 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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