Recipes for bread and flatbread from Nord-Troms.
Rough bread (Kågen)
Rye flour
Wholemeal wheat
Grits
Sourdough
Water
Mix everything and bake, raising slightly. Bake in a roasting tin or in the oven.
Wheat bread in 1948 (Kåfjord)
½ litre of good milk
50-100 grams of butter
1-5 tablespoons of sugar
1 egg
50-70 grams of fresh yeast
800-900 grams of wheat flour
cardamom
a little salt
Work the dough until it is smooth and supple. Leave it to ferment. Work the dough a little, shape wheat bread and leave to rise on the baking tray. Bake in a medium-hot oven.
Rye bread (Årviksand)
Used during the war to dehydrate flour.
2 never back
2 ounces of ground wheat
1 boiled roe
1 ½ litres of water
1 hg yeast
1 tsp salt
flour to fit the dough
Dissolve the yeast lump in water with 2 tablespoons of sugar. Crush the rye and mix in. Place as normal bread dough.
Syrup cake
½ kilo syrup
¼ kilo of sugar
750 grams of flour
2 tsp deer salt
1 tsp ginger
½ tsp pepper
4 tsp cloves
½ litre of milk
Heat and cool the syrup, sugar and milk. Mix the spices into the flour and sift in. Bake in the oven for 20 minutes. Cut into slices or discs.
Vørtekake (Kåfjord)
4 litres of water
1 can of milk
1 kilo of flour
Corinthian
cardamom
40 grams of yeast
½ kilo margarine
flour to fit the dough
Skonrokker (Kåfjord)
Same dough as for bread. First, they were fried and split in half, dried with a half-open oven door under low heat.
It was used for sea fishing in the summer because bread moulded more easily.
Flatbread / garppit 1 (Kåfjord)
½ litre of water
½ cup of brown sugar
2 tsp baking powder
Wholemeal wheat, coarse
coarse rye salt
Roll out with a little ground wheat, fine.
Mix the brown sugar and baking powder with the water. Add flour to make a suitable dough. Roll out into large loaves that can be baked directly on the griddle or in the oven. Fry one side and turn over. When the other side is almost cooked, fold the loaf in half. Turn until the loaf is cooked through.
Flatbread 2 (Skjervøy)
1 kilo of ground wheat flour
1 litre of milk
rye flour
salt
water
Bring the milk to the boil and pour it over the flour when hot. Mix well and leave until the next day. Then roll out the dough into loaves that are baked on a griddle or in the oven.
Flatbread 3 (Nordreisa)
400 grams of barley flour
200 grams of ground wheat
200 grams of rye flour
1 tsp salt
1 tablespoon of sugar
5 dl skimmed milk
3 dl water
Flatbread with cooked vegetables (Rotsund)
2 dl boiled, ground carrots
2 dl cooked, ground parsley roots
2 dl boiled, mashed potatoes
2 dl cooked, ground white cabbage
2 dl cooked, ground beans
1 dl barley flour
1 dl ground rye flour or oatmeal
All kinds of vegetables can be used. Mix everything together and knead in flour to make a good dough. Roll out slightly thick loaves and fry them well. If you are low on vegetables, you can use more water or potatoes. This portion requires approx. ½ kg of flour.
Flatbrød 4 (Oksfjordhamn)
2 dl ground wheat
2 dl ground rye
1 ½ dl wheat bran
½ litre boiling water
Pour the boiling water over the coarse flour. Leave it like this until it has swelled completely. Add the sifted wheat flour. The dough should not be too hard.
From the booklet Food and traditions in Nord-Troms, 1997
