Norwegian Flatbread

Yield: 24 slices


4 cups whole wheat flour 1 ½ cups rye flour ½ cup milled roasted flaxseed 1-2 tsp salt 1 tsp caraway, ground 1 tsp coriander, milled 1 Tbsp yeast 1 ¼ cup water, lukewarm 4 Tbsp butter or margarine 1 egg yolk 2 Tbsp water 2 Tbsp whole roasted flaxseed


In a large bowl mix whole wheat and rye flour, add milled flax seed, salt and spices. In a small bowl mix yeast with ½ cup of lukewarm water, let sit for 2-3 minutes until yeast is rising. Add to flour mixture with remaining water and butter. Mix well. Let rise for 30 minutes. Remove dough to a clean surface and knead for 5 minutes. Divide dough in 6 equal parts and roll into 7 inch (15 cm) diameter circles. Move onto a slightly greases cookie sheet. Mix egg yolk with 2 Tbsp water and brush onto dough. Top with golden roasted whole flax seed. Let rise for another 20 minutes. Bake at 375 F (200 C) for 30-35 minutes.

Nutritional Facts (per serving)
Energy 134 kcal
Total Fat 4 g
Saturates 0.5 g
Monounsaturates 1.2 g
Polyunsaturates 2.2 g
Carbohydrates 21 g
Sugar 0.8 g
Fibre 4.4 g
Protein 4.8 g
Sodium 106 mg
Calcium 17 mg
Iron 1.5 g