Thursday, May 20, 2010

Norwegian Flatbrod-Gourmet, August 1973

Look, I made flatbrod (you'll have to imagine a slash through the "o"). I'm not sure, this might be the Saunder's County equivalent of "going native." Or maybe that would be lefse. I don't know. If I start drinking their disgusting gin it might be time to worry.

You Will Need:

1 1/2 cups rye flour
1 1/2 cups whole wheat flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/4 cup melted butter
1 cup buttermilk

Sift together dry ingredients. Beat egg with milk and cooled, melted butter. Mix into four. Knead until smooth. Divide into 2 balls. Roll each to a round that is 1/2 inch thick. Bake on buttered baking sheets 20-25 minutes, or until deeply browned. Cool on racks.

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