Viking bread recipes are great for quick and nourishing breads that take no leavening agents. Our favorite recipe we already posted here a while ago. This is the recipe to our second favorite kind of quick-bread. The original recipe can be found on TheHistoryBlog, where you will also find the featured image. There, it says:
They even have bread loaves that appear to have survived thanks to carbonization, like the bread from Herculaneum. The Viking bread found in Birka, Sweden, was analyzed and the likely recipe recreated. It’s ridiculously healthy, made primarily from barley flour and including flax seeds.
Our version is slightly modified as we use what flour we have rather than going out to buy specialty twigs and pebbles. I’m sure the Vikings did the same.
- 1 1/2 cups wholewheat flour
- 1/2 cup water
- 2 tsp lard or butter
- pinch of salt
Work all the ingredients together into a dough and knead until smooth. It doesn’t take very long. Roll into a log and let rest in the fridge, preferably covered, for at least one hour, or overnight, if you plan on making the bread for breakfast.
Before frying (or baking), cut the dough into flat cakes. If you make them about 1/4 inch, they fry very quickly. Fry them in a cast iron pan on the stove over medium heat, a few minutes on each side, or in the oven at 300F, for 10–13 minutes.
These little cakes are rather satisfying and taste good with sweet or savory toppings, or just as they are with a dab of butter.