Flatbrød
/i Alle oppskrifter, Flatbrød /av Mari Landerud HaugenHjem > Nettbutikk > Flatbrød

Vi har lang tradisjon for å bake flatbrød i Norge. Flatbrød har røtter tilbake i middelalderen, så hva er vel mer naturlig enn å bake flatbrød på urkorn og gamle kornsorter? Du tilpasser selv mengde etter behov.
Ingredienser
- 0,75 l malte kokte poteter
- 1 neve Svedjerug
- 500 g havregryn
- 1 l kulturmelk
- 0,5 l byggmel
- 2,5 l skumma melk
- 1 l Siktet Landhvete
- 1 l Siktet Spelt
- 1 l Sammalt Grov Svedjerug
- 1 l Sammalt Fin Emmer
- 1 l Sammalt Fin Spelt
- 3 ss salg
- Til utbaking: blanding av ca. 2 kg Sammalt Fin Emmer og ca. 2 kg Sammalt Fin Spelt
Slik gjør du
Kvelden før bakedagen:
- Mal opp 0,75 liter kokte poteter, mal de gjerne to ganger. Tilsett en neve svedjerug. Dekk bollen og la stå kjølig til dagen etter.
- Bland sammen 500 g havregryn og 1 liter kulturmelk. Dekk til og la stå kjølig til dagen etter.
- Bland sammen 0,5 liter byggmel og 0,5 liter skumma melk.

Bakedagen:
- Bland potetblandingen og havregrynblandingen.
- Tilsett følgende ingredienser og bland alt sammen til en løs deig: 2,5 liter skumma melk, 1 liter Siktet Landhvete, 1 liter Siktet Spelt, 1 liter Sammalt Grov Svedjerug, 1 liter Sammalt Fin Emmer, 1 liter Sammalt Fin Spelt, 3 ss salt.
- Ta ut deler av deigen på bakebordet og elt godt med passe mengde Sammalt Fin Spelt og Sammalt Fin Emmer. Vi brukte ca. 2 kg av hver til utbaking.
- Stekes på varm takke.
Tips
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