A recipe for Stone Age bread gound on nrk.no
Why not bake your own bread when you’re camping? Baking bread on a slab of stone is bread baking Stone Age style. If you really want to create authentic northern European Stone Age bread replace the wheat grains and wheat flour in the recipe with rye grain and rye flour. The wheat had not come this far north at that time. And skip the salt and taste the bread with wild herbs that would have grown here then, for example, yarrow or nettles.
A historic religious recipe found on epicurus.com
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On Palm Sunday (the Sunday before Good Friday), in some parts of England, small cakes are handed out by the vicar to his congregation as they leave church. The cakes are called pax cakes (from the Latin for ‘peace’, pax). The custom goes back to at least the 16th century, when cakes and ale were given out during morning service and eaten and drunk in the church, to promote neighbourliness and good feeling at Easter.
Palm Sunday also has the nick name ‘Fig Sunday’ because Christ had wanted to eat some when travelling to Jerusalem. Figs were once traditionally eaten on this day.
A classic Danish recipe from “Spennende Mat” (Exiting Food)
published by Skandinavisk Presse in 1980
Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.
A really juicy bread recipe found on spar.no
Fresh bread is always nice, and if you have a few hours to spare one day you can easily bake your own.
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A delicious bread recipe found on brodogkorn.no
Wholegain bread is a juicy and good bread with whole wheat grains, rye flour, honey and flour. It works nicely as an accompaniment to soup and other dinner dishes.
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A recipe for a nice juicy bread found on brodogkorn.no
A juicy and nice bread with whole grains.
Recipe in English – 
Oppskrift på norskRecipe posted at:
RecipeReminiscing 
