Viking bread 7 cups of flour. use mix of wheat, barley, oat, & rye 3 c buttermilk 1 egg 1 dash of salt ¼ - ½ c honey ½ - 1 c nuts, walnuts Mix thoroughly. I use an electric mixer with a dough hook to knead the dough. Using flour covered hands, form into balls, 2-3 in. in diameter. refrigerated or freeze till needed. To bake, press flat, ½ inch thick, bake on a flat pan greased with butter over the fire. Turn 1x,2-3 min per side. bread is light brown and sounds hollow when tapped.
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