Swedish Flatbread(Bakestone Recipes)

* Exported from MasterCook *

SWEDISH FLATBREAD (BAKESTONE RECIPES)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Ground wholemeal flour
8 oz Rye or barley flour
1 t Salt
8 fl Lukewarm water*

*You may need as much as 12 fl total. -- Blend the
flours together with the salt. Mix in sufficient
water to bind together into a dough -- the quantity
will depend on the types of flour used. -- Beat until
dough leaves the sides of the bowl, then turn onto a
floured board and knead thoroughly. Heat the
bakestone over a moderate heat and grease it. Divide
the dough into four and roll one quarter out into a
round as thin as possible. Using a plate about 8
inches wide, trim the edges into a neat circle. Prick
all over to prevent the dough bubbling while cooking.
~- Transfer to the bakestone and cook over a moderate
heat for about 15 minutes, or until slightly colored.
Then turn and cook the other side. Repeat with the
rest of the dough, working up the trimmings for
re-shaping and baking. -- Cool on a wire tray. When
cold, store in an airtight container.
(Danish-butter-cookie containers, the big ones, are
good for this.)



- - - - - - - - - - - - - - - - - -