Viking Crisp Bread / Viking Knekkebrød

Thor News

Tasty crackers, crisp bread, flatbread, wheat loaf and rye loaf baked over the fire or in the oven were served with homemade butter, cheese, honey and ham. It smells fantastic and tastes even better.

Here is a Vikings recipe for crisp bread which are easily altered if you prefer baking your bread in a modern oven. Still, why not try bread making over a fire in the garden or on the grill on the terrace.

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.

Sam’s historical recipe corner: Anzac biscuits

History Extra

Tasty, nutritious and easy to make, it’s not surprising that Anzac biscuits are still a popular snack in Australia and New Zealand, particularly on Anzac Day (25 April), which marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

 Ingredients
85g porridge oats
 85g desiccated coconut
 100g plain flour
 100g caster sugar
 100g butter, plus extra for greasing
 1 tbsp golden syrup
 1 tsp bicarbonate of soda

 Method
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

 Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

 Put dessertspoonfuls of the mixture on to buttered baking sheets – about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

 My verdict
I’ve often read that Anzac biscuits were sent out to New Zealand and Australian troops serving in Gallipoli during the First World War. According to the National Army Museum, though, this is a myth and most of these deliciously chewy biscuits were in fact sold at fetes and galas at home, often as part of fundraising efforts. You can imagine, though, that they would have been an ideal biscuit for soldiers: hearty, nutritious and long-lasting.

 On a Monday morning, the BBC History Magazine team tucked into a few that had been left in the office all weekend: they still tasted just as good!

 Difficulty: 2/10
 Time: 20 minutes

 Recipe courtesy of BBC Good Food.

Sam’s historical recipe corner: Anzac biscuits

History Extra

These nutritious and long-lasting biscuits are often associated with the Australian and New Zealand Army Corps. (Credit: Sam Nott)

Tasty, nutritious and easy to make, it’s not surprising that Anzac biscuits are still a popular snack in Australia and New Zealand, particularly on Anzac Day (25 April), which marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

 Ingredients
85g porridge oats
 85g desiccated coconut
 100g plain flour
 100g caster sugar
 100g butter, plus extra for greasing
 1 tbsp golden syrup
 1 tsp bicarbonate of soda

 Method
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

 Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

 Put dessertspoonfuls of the mixture on to buttered baking sheets – about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

 My verdict
I’ve often read that Anzac biscuits were sent out to New Zealand and Australian troops serving in Gallipoli during the First World War. According to the National Army Museum, though, this is a myth and most of these deliciously chewy biscuits were in fact sold at fetes and galas at home, often as part of fundraising efforts. You can imagine, though, that they would have been an ideal biscuit for soldiers: hearty, nutritious and long-lasting.

 On a Monday morning, the BBC History Magazine team tucked into a few that had been left in the office all weekend: they still tasted just as good!

 Difficulty: 2/10
 Time: 20 minutes

 Recipe courtesy of BBC Good Food.