Viking Bread Recipe

 
-simple flat bread that takes about 90 mins to make
-prepping the dough - barley flour, little bit whole wheat flour, flax seed meal, salt, water, butter or lard
-can also add honey, nuts, seeds, and/or dried fruit into the mix
-once mixed it needs an hour to rest.
-then roll out into cookie sized shapes to grill 5 minutes on each side
 
RØMMEGRØT {NORWEGIAN PUDDING}
yield: 6 TO 8 SERVINGS

INGREDIENTS:
1 qt. whole milk
3/4 c. all-purpose flour
1/4 c. sugar
1/8 tsp. kosher salt
1/2 c. salted butter, plus more for serving
cinnamon sugar

DIRECTIONS:
In a large saucepan over medium heat, heat milk to 195° F. Stir almost continuously so milk does not burn, scraping the bottom of the saucepan.

While milk is heating, whisk together flour, sugar, and salt in a small bowl. Set aside.

While milk is heating, melt butter in a small saucepan over medium heat. Turn off heat and hold until milk has reached 195° F.

Once milk temperature has reached 195° F, stir flour mixture into melted butter to form a thick paste.

Transfer to the heated milk and stir constantly until milk starts to boil. Turn heat down to low and let cook for 5 minutes more, stirring often. Remove saucepan from heat. Pour into individual bowls and serve with warm melted butter and cinnamon sugar (the more, the better!).

 

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