Ingredients: 2 cups of flour 1 cup of whole grain flour 1 teaspoon of dry yeast 1 teaspoon of salt 1 cup of comestible grains 2 cups of warm water.
1. Put all the flour in a bowl with the salt and mix it. put the dry yeast in the warm water until it melt. Then add it to the flour in the bowl. The Vikings use to use dry green peas but you could substitute some other ones, like the grain of the sunflower would do the same here. Put half of the grain into the bowl, mix.
2. Now pour in the water with yeast and mix it with a wooden spoon, until it is hard to stir. At this stage you now will knead the dough. Add flour so that the dough doesn't stick to our hands.
3. When the dough is nicely kneaded and doesn't stick you are going to put it on a pan already oiled. Take the rearest of the grain and sprinkle them on top of your bread.
4. Put it in a cool oven, it will help the rising process. While it rises, set the oven to around 190° and let it cook for about 1 hour.
6 cups skim milk 1 cup buttermilk Rennet 2 tablespoons sour cream 1 tablespoon milk Candy thermometer to check milk temperatures
Check the rennet package for specific instructions on how much rennet to use. This will vary depending on whether you are using vegetable rennet or not, and whether it is liquid, granular, or tablets. If you are not using liquid rennet, you will need to dissolve the rennet beforehand in a little tepid water. Ideally this should be done in a small measuring cup which has been pre-warmed using hot water.
Heat the milk to 185-195°F (85-90°C) and hold it at that temperature for about 10 minutes. Be careful not to boil or scorch the milk. Cool down to 100-102°F (38-39°C). It is important that you allow the milk to cool properly, or else the rennet may not work. Check the rennet package instructions for heat tolerance guidelines.
Stir the sour cream (or skyr, if you're lucky enough to have the Icelandic variety) into a tablespoon of milk until well mixed. Pour into the warm milk and mix well. Add the rennet.
You now need to allow the rennet to work its magic. For best results, the skyr needs to cool down gradually. I sometimes use a crockpot for making skyr, because the insulated cooker and heavy stoneware vessel cool very slowly. Allow the skyr to cool about 6 hours. You will be ready to proceed to the next step when you can make a cut in the skyr which will not close immediately.
Line a sieve or colander with cheesecloth or a fine linen cloth and pour in the skyr. Tie the ends of the cloth together over the top and hang over a bucket or other container so the whey can drip off. Be sure to retain the whey -- it can be used to pickle foods, and adds lots of flavor to recipes when substituted for part or all of the water. Allow the skyr to drain until it is fairly firm. The consistency should be like ice cream.
Before serving, whip the skyr with a whisk until smooth. Skyr should not be lumpy or grainy. Skyr may be served with cream and honey, and goes very well with fruit such as bilberries or lingonberries.
Skyr may instead be flavored with garlic, chives or caraway seeds.
Osyrat Kornbröd (Barley Flatbread)Edit
1-1/2 cups barley flour 1/2 cup water
Blend ingredients together until a stiff dough is formed. Warm a griddle over a fire (or you can use a cooking sheet in the oven). Take a heavy rolling-pin and take a ball the size of a walnut and roll the ball until flattened. Roll outward so that it is as thin as you can until you have a flat, round disk. Lay it on the griddle and and place it over the fire (or cook at high heat in the oven) about 30 seconds on either side. One flat loaf at a time, roll out the dough and cook. It is most efficient to have two people, one rolling dough and one cooking flat loaves.
The bread should be eaten immediately, but may be frozen and then reheated. They are good with all Viking foods but also may be eaten with butter or Skyr.