Viking lefser

Yield: 1 servings

Measure Ingredient
100 grams Coarse ground rye; (4 oz)
300 grams Fine rye; (11oz)
200 grams Coarse grained wheat; (7oz)
1 teaspoon Salt
1 teaspoon Baking soda
10 grams Yeast; (1/4oz)
1 tablespoon Sugar
150 grams Melted butter; (50z)
4 tablespoons Treacle; (50 ml)
1 litre Sour milk; (35fl oz)

Mix the melted butter, treacle and sour milk together and then add this mixture to the yeast and sugar. Work the two mixtures in well, then add the other ingredients.

Let the mixture rest for at least 30 minutes.

Make small buns (45pc) and roll the into thin ?pancakes?. For the authentic touch, fry them on a flagstone over an open fire, or they can be cooked in a frying pan, without fat/oil/butter, or direct on the hot plate if possible.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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