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Ingredientes
- 8 ounce Grnd wholemeal flour
- 8 ounce Rye or possibly barley flour
- 1 tsp Salt
- 8 fl ounce Lukewarm water*
Direcciones
- *You may need as much as 12 fl total. - Blend the flours together with the salt. Fold in sufficient water to bind together into a dough - the quantity will depend on the types of flour used. - Beat till dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it.
- Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking.
- Transfer to the bakestone and cook over a moderate heat for about 15 min, or possibly till slightly colored. Then turn and cook the other side.
- Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. - Cold on a wire tray. When cool, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 115mg | 3% |
| Total Carbs 20.57g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.12g | 0% |
| Protein 3.88g | 6% |
