Preparation time: 2 hours
50 g [1,75 oz] yeast
5 ml [0,2 fl oz] water
2 tablespoons molasses
1 liter [2,1 pt] milk, skimmed or sour
1 teaspoon ground anise
1 tablespoon salt
The following flours:
1-1.25 kg [2,2 – 2,75 lb] rye flour
1-1.25 kg [2,2 – 2,75 lb] flour
 Crumble the yeast into a mixing bowl and mix with lukewarm milk and water. Mix flour, spices and salt and stir into the lukewarm liquid. Knead well and long. The dough should be elastic and so firm that it lets go of the sides of the bowl. Feel free to use the dough hook and a mixer.
 Let the dough rise under plastic wraps in warm place about 1 hour. Put the dough on floured surface and divide it into 10 pieces. Form the pieces into balls and pat them flat with your hand then place them on the baking sheet.
 Let the flat bread raise approximately 20 minutes in warm place. Bake at 200° C / 390° F for 15 minutes. Cool uncovered on a rack.