Recipe - Viking Lefser

100 g Coarse ground rye; (4 oz)
300 g Fine rye; (11oz)
200 g Coarse grained wheat; (7oz)
1 teaspoon Salt
1 teaspoon Baking soda
10 g Yeast; (1/4oz)
1 tablespoon Sugar
150 g Melted butter; (50z)
4 tablespoon Treacle; (50 ml)
1 l Sour milk; (35fl oz)

Mix the melted butter, treacle and sour milk together and then add this
mixture to the yeast and sugar. Work the two mixtures in well, then add the
other ingredients.

Let the mixture rest for at least 30 minutes.

Make small buns (45pc) and roll the into thin ?pancakes?. For the authentic
touch, fry them on a flagstone over an open fire, or they can be cooked in
a frying pan, without fat/oil/butter, or direct on the hot plate if
possible.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.