Skillet Bread

0,9 pt. / 4 1/2 dl flour
0,2 pt. / 1 dl wheat germ*
1/2 teaspoon salt
2 teaspoons anise, fennel or caraway, can be omitted
1 teaspoon baking soda
1,8 oz. / 50 g liquid margarine or butter
0,4 pt. / 2 dl cultured milk, kefir or neutral yogurt
3 tablespoons molasses

Makes about 10

Mix the dry ingredients in a bowl. Add margarine, buttermilk and syrup and work together to form a dough. Place the dough on a floured surface and shape it into a roll. Cuts in 10 pieces. Roll out each piece into a round cake using with pattern rolling pin, or punch all over with a fork. Bake cakes for 1 1/2 minutes on each side in a dry, medium hot skillet.

Tip: If you plan on bringing the skillet bread on a hike, bake them for only 1 minute on each side and do the last 1/2 minute over the fire at the camp. They are great with camp food.


The kind of Norwegian rolling pin one would use for bread like this.

*Wheat germ
Wheat germ or wheatgerm is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc, and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber. White bread is made using flour that has had the germ and bran removed. Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods. Wheat germ can become rancid if not properly stored in a refrigerator or freezer, and away from sunlight. Some manufacturers prevent rancidity by storing wheat germ in vacuum sealed glass containers. From Wikipedia

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