I also had a chance to try my cousin's recipe for Flat Brod, which her family makes for special occassions. I think it was more time consuming to bake up than the lefse. Each piece is browned on the griddle and then it goes into the oven, set at 225, to continue to dry. Each piece takes a few minutes on the griddle and then 15 minutes to finish in the oven. I spread out the pieces on the oven rack and was able to rotate them out as I continued to bake. It worked out pretty well. The recipe made 17 pieces, roughly 12" diameter.
We ate the flat brod with a lovely dinner of venison sausage, a variety of cheeses, pickled herring, garlic, olives, and fresh fruit. It was heavenly!
3 comments:
I am glad you got to have fun with it even if no one originally showed up. So is Flat Brod like a cracker??
I imagine it's kind of like a pan bread, except drier. I made bread for Hrodir last year on my Viking bread pan that was similar, except that it wasn't dried in an oven after cooking it.
G,
Can you send me the recipe for the flat brod?
It's basically a big cracker. Think baked tortilla chips, but the base grain is wheat instead of corn.
The recipe is posted over on SCA bakers and in my LJ.
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