Viking Crisp Bread

539_viking crisp bread_thumb[2]
0.5 jug lukewarm water
6 cups rye flour
6 cups wheat flour
1 tablespoon salt
1 tablespoon ground cumin
3 cups rye flour for rolling out the dough

1 jug = approximately 2 pt. / 1 litre
1 cup = approximately 0,3 pt. / 1,5 dl

Mix all the ingredients and knead well. Divide the dough in 20 pieces and form into balls. Roll out each ball in plenty of rye flour until thin and round. Cut out a hole in the middle of each crisp bread and prick them with a fork. Or if you prefer, cut the dough into strips instead of rounds.

The fireplace must be warmed up well ahead. Before placing the crisp breads on the bottom of the fireplace, sweep it to remove ashes. Turn the crisp breads when slightly browned.

Put a stick through the hole and store the crisp breads hanging from the roof as seen on the picture or store the crisp bread in a closed bread box of birch bark or wood.

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