Title: Swedish Flatbread (Bakestone Recipes)
Categories: Bread Breakfast
Yield: 8 Servings
| 8 | oz | Ground wholemeal flour |
| 8 | oz | Rye or barley flour |
| 1 | ts | 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.)