A simple bread inspired by Viking Age baking
Long before modern ovens, baking was a simpler affair. Grain, water, salt, a little fat — and the warmth of the fire. Inspired by archaeological evidence of flat breads from Viking Age Scandinavia, this rustic loaf follows the same philosophy: simple ingredients, little preparation, and cooking directly over heat. No yeast. No sugar. Nothing unnecessary. Just a humble piece of bread, made as it might have been — simply, slowly, and close to the fire.
Total time: 15-20 minutes | Cooking time: 80 minutes | Yield: 4-6 servings
INGREDIENTS
1. Buckwheat flour – 350 g
2. Wheat flour – 150 g
3. Water – 280 ml
4. Salt – 1 tsp
5. Butter or lard – 1 tbsp
Step By Step Cooking Process
STEP 1
Add the buckwheat flour, all-purpose flour and salt to a large bowl. Mix well.
STEP 2
Add the butter or lard and work it into the flour with your fingers until evenly distributed.
STEP 3
Gradually add the water, mixing until a firm dough forms. Knead briefly until the dough becomes smooth enough to hold together.
STEP 4
Cover the dough and leave it to rest for about 1 hour. This allows the flour to fully absorb the water and makes the dough easier to shape.
STEP 5
Place the dough on a lightly floured surface and form it into one large round loaf. Flatten it to approximately 1–1.5 cm thick. Make a few shallow cuts or marks across the surface.
STEP 6
Heat a heavy, dry skillet over medium heat. Place the bread directly onto the skillet and cook for approximately 7–10 minutes on each side. The surface should develop dark, toasted spots and the bread should feel firm when pressed.
STEP 7
Remove from the heat and allow the bread to rest for a few minutes. Break it apart by hand and serve warm.
Simple ingredients. Ancient fire. A taste of a world long gone.
And if you enjoyed this journey into the past, there are many more stories waiting to be discovered.
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