I was so exited to make this bread, it combines 2 of my most favourite things, cooking and archaeology. This bread recipe is based on analysis of actual Viking bread found by archaeologists in Birka, Sweden. I also decided to post this today because the History Channel have a new scripted series that premieres tonight called Vikings. Last year I spent 5 days on set and am so excited to see how the project comes to life!
This is very simple recipe, but it actually is very healthy and easy to put together.
To make 4 you need:
150g of barley flour
50g of wholemeal flour (I used wholegrain spelt flour)
2 tablespoons of ground flax seeds (you can buy this in health food shops)
2 tablespoons of lard or butter
100-120 ml of tepid water
1/4 teaspoon (pinch) of salt
In a bowl mix all of the ingredients together until combined and kneed for a few minutes. This will not be a typical soft dough, it will be quite stiff and crack slightly when kneaded. If it seems too dry add a tablespoon of water at a time and keep kneading. If it is too wet, add more flour. You need to leave the dough to rest in a cool place (kitchen counter top is fine) in the mixing bowl covered with a tea towel for about 1 1/2 - 2 hours.
Once the dough has rested, divide it into four and shape each quarter into a flat disk of about half a centimetre thickness. If they're any thicker they may not cook all the way through, and no one wants to eat raw bread dough! Heat up a dry pan (cast iron would be best) and cook each of the breads for about 4-5 mins a side on a medium heat. They should have quite a nutty smell and get a little charred.
Enjoy your delicious Viking bread with stews, soups or just a little butter.
This is very simple recipe, but it actually is very healthy and easy to put together.
To make 4 you need:
150g of barley flour
50g of wholemeal flour (I used wholegrain spelt flour)
2 tablespoons of ground flax seeds (you can buy this in health food shops)
2 tablespoons of lard or butter
100-120 ml of tepid water
1/4 teaspoon (pinch) of salt
In a bowl mix all of the ingredients together until combined and kneed for a few minutes. This will not be a typical soft dough, it will be quite stiff and crack slightly when kneaded. If it seems too dry add a tablespoon of water at a time and keep kneading. If it is too wet, add more flour. You need to leave the dough to rest in a cool place (kitchen counter top is fine) in the mixing bowl covered with a tea towel for about 1 1/2 - 2 hours.
Once the dough has rested, divide it into four and shape each quarter into a flat disk of about half a centimetre thickness. If they're any thicker they may not cook all the way through, and no one wants to eat raw bread dough! Heat up a dry pan (cast iron would be best) and cook each of the breads for about 4-5 mins a side on a medium heat. They should have quite a nutty smell and get a little charred.
Enjoy your delicious Viking bread with stews, soups or just a little butter.
This is so cool! :)
ReplyDeleteThanks PG, it was really fun to make and they actually tasted lovely! Obviously real Viking bread would have contained quite a bit of grit & bits of stones but I think they'd have liked it haha
DeleteI have added this to my list of acceptable, post-Palaeo diet items... It tastes and does good, what's not to like?
ReplyDeleteOh great! Hope you enjoy them :D
DeleteI received a TON of bread baking stuff today (I'm talking a 5 gal bucket of wheat, and about 12 different whole grains etc!). So was looking for the perfect viking recipe to try as my first bread to enjoy during tomorrow's new episode and stumbled on your post. I can't wait to make it tomorrow!
ReplyDelete