Nogle af dem er venligst udlånt er Kari, og andre er brugt på Vikingehavnen i forbindelse med formidling af vikingetidens mad og råvarer.
Først vil vi starte med et af vores egne opskrifter - fladbrød eller også kaldet for pandebrød. Denne opskrift bruges i forbindelse med levendgørelsen om sommeren, hvor gæsterne på vikingehavnen kan få lov at bage et brød i langhuset. Brødet indeholder både hvede- og rugmel, samt eksotiske ingridienser såsom kardemomme og rosiner. Dette gør brødet til et festbrød, hvilket også hænger sammen med at det serveres i stormandens langhus.
Opskriften er som følger:
Fladbrød (svare til ca. 30 brød):
1 spsk honning
1 håndfuld rosiner
1 tsk kardemomme
½ kg hvedemel
Honningen opløses i lidt varmt vand, og resten af vandet hældes i skålen. De øvrige ingredienserne tilsættes, og dejen æltes. Brug ikke for meget mel – lade hellere dejen være blød og elastisk, hvilket giver et luftigt og lækkert brød. Efterfølgende opdeles dejen i små klumper, således at børnene selv kan være med til at trykke deres fladbrød ud.
As promised in the last post we share different recipes for food for Vikings.
Some of them are courtesy of Kari and others are used on Viking harbor in connection with the living history part of Viking food and raw materials that we show during the summer period.
First we start with one of our own recipes - flat bread or also called pan bread. This recipe is used when guests visit the Viking Harbor and want to try different activities. They can then bake a flat bread in the longhouse. The bread contain both wheat and rye flour as well as exotic things such as cardamom and raisins. This makes the bread a feast of bread which also links it to the fact that it is served in the chieftains longhouse.
The recipe is as follows:
Some of them are courtesy of Kari and others are used on Viking harbor in connection with the living history part of Viking food and raw materials that we show during the summer period.
First we start with one of our own recipes - flat bread or also called pan bread. This recipe is used when guests visit the Viking Harbor and want to try different activities. They can then bake a flat bread in the longhouse. The bread contain both wheat and rye flour as well as exotic things such as cardamom and raisins. This makes the bread a feast of bread which also links it to the fact that it is served in the chieftains longhouse.
The recipe is as follows:
Flat Bread (equivalent to approx. Bread 30):
1 tablespoon honey
1 handful of raisins
1 teaspoon cardamom
½ kilo flour wheat flour
approx. 1 kilo rye flour / spelled flour
approx. 0.7 liters of water - a little heated in kettle, and the rest cold.
The honey is dissolved in slightly warm water and the rest of the water is poured into the bowl. The other ingredients were added and the dough is knead. Do not use too much flour - let the dough be rather soft and elastic, which gives an airy and delicious bread. Subsequently divided the dough into small chunks so that kids can help press their flat bread.
1 tablespoon honey
1 handful of raisins
1 teaspoon cardamom
½ kilo flour wheat flour
approx. 1 kilo rye flour / spelled flour
approx. 0.7 liters of water - a little heated in kettle, and the rest cold.
The honey is dissolved in slightly warm water and the rest of the water is poured into the bowl. The other ingredients were added and the dough is knead. Do not use too much flour - let the dough be rather soft and elastic, which gives an airy and delicious bread. Subsequently divided the dough into small chunks so that kids can help press their flat bread.
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