Viking lefser
1 servings
Ingredients
| Quantity | 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) |
Directions
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.