Flatbraud - How to Make Icelandic Rye Flatbread

Flatbread (flatkökur or flatbarud in Icelandic or pottbraud) is the oldest type of Icelandic bread. The tradition of baking flatbread in Iceland dates back to the settlement in 874 AD. Flatbread is especially popular in Iceland during the mid-winter festivals called Thorrablot during the month of Thorri, which are held in Iceland during January and February.  The Thorrablot begins with Husband's Day and ends on Woman's Day.

The Flatbred can be bought in every grocery store in Iceland, and it is most often served with butter, smoked lamb, smoked salmon or trout.

 See Karen Grete preparing the Icelandic Rye Flatbread

in our YouTube video

The ingredients for the flatbread are:

• 1 1/2 cup rye flour
• 1 cup whole wheat flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/8 cup boiling water

Instruction:

1. Combine and mix together the following, rye flour, salt, baking powder, and gradually add the boiling water. 
2. Knead the dough firmly to a smooth ball without cracks and does not stick to the counter. 
3. Roll out the dough till approx. 2 mm thick. Place a plate on the dough and cut it out to round cakes.  
4. In order to prevent air bubbles to form on the flatbread you pierce it with a fork.
5. Heat a hotplate or frying pan (without any oil or butter) and bake each cake at a very high temperature until there are black spots on the side, which is facing down.  Then flip it and bake it on the other side, till it also has black spots.
6. Quickly dip the flatbreads into lukewarm water.
   
7. Stack them under a damp cloth to prevent them from drying out.

Enjoy the flatbread with your favorite topping.  We served the flatbread as appetizers with smoked salmon and capers.

 

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Onion Flower - Blomsterskaaret løg - A DIY to make beautiful blooming onions

 In Denmark, we eat a lot of onions and like to serve them with either fish or meat.  Here we show you several different ways to make blooming onions to serve either for an appetizer or with your dinner. Plus it is fun watching the onion open up like a flower while it is baking.  In our video we pull out the baking pan several times so you can see the onion slowly open up.

We love making these blooming onions for parties too. Blooming onions are easy to make in the oven so it is a perfect party appetizer to serve.  The blooming onions are so pretty that it is a topic of discussion at our parties. 

 

Impress your family and friends with these onions delicious slices with your favorite party dip.

See Karen Grete preparing the onion flower 

on our YouTube video

Ingredients

• 1 small red onion
• 1 large red onion
• 3 tblsp olive oil
• 2 tblsp balsamic vinegar
• For decorations: capers and chopped parsley

Instruction:

1. Cut the onion in quarters down to the root, but not through the root, and cut each quarter again. The onion should be cut into 8 wedges attached to the bottom.
2. Place the onions in a bowl and toss them with balsamic vinegar and olive oil.  Spray a baking pan with oil and place the onions in it with enough space between the onions, so they can open up.
3. Cover the pan with foil, and bake the onions at approx. 420F for 25-45 min (depending on the size of the onions) until the onions open up and are tender.  The last 10 min. you may leave the pan uncovered in the oven.
4. Before serving the onions, sprinkle them with either capers or chopped parsley.
5. Use the onions either for decorations or serve them with your favorite dipping sauce as an appetizer.

  

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!

Danish Cinnamon Bread - Kanelbroed

Baking Danish Cinnamon bread on a Sunday morning just makes the house smell good.  We always enjoy eating the delicious freshly baked cinnamon bread for breakfast or during the day.  Plus we spread on some butter and eat it with a cup of coffee.  Biting into a slice of baked bread is crunchy on the outside and soft and sweet in the middle, and then there is plenty of icing on top.  The bread usually does not last long on the weekend. But that is ok! I am happy to make it the following weekend!

See Karen Grete make this 

delicious cinnamon bread

Ingredients:

• 1 cup milk 
• 4 tbsp butter
• 1 pkg yeast
• 1 egg
• 1 tbsp sugar
• 1 tsp salt
• 2 - 2 1/2 cups flour
• 1/2 tsp cardamom
• 1 tsp cinnamon

Filling:

• 8 tbsp soft butter
• 1 tbsp cinnamon
• 1/3 cup sugar

Icing:

• 1/4 cup boiling water
• 1 3/4 cup confectionary sugar

Kitchen Utensils

• 1 loaf pan
• Mixer
• Knife
• Rolling pin
• Saucepan

Instruction:

Add some of the milk and the butter to melt in a pan on the stove. Remove it from the stove and add the cold milk till finger warm.  Then add the yeast and stir well to get it dissolved. 

Mix the flour with the spices, sugar and salt.  Add the remaining milk as well as the egg to the yeast mixture and add 2/3 of the flour mixture. Stir it into a uniform dough, and knead the dough by hand or in a mixer. Finally Knead it with the remaining flour on a floured surface. Let the dough rise in a warm place covered with a cloth for approx. 30 minutes.

Filling: Mix the sugar with cinnamon and stir in the soft butter.

Roll out the dough on a floured surface to approx. 1F long and 1/2F wide. Spread the cinnamon/butter mixture on the dough. Roll it up and seal the seam of the log gently with your fingers. Place the bread in a buttered/floured pan, cover it with a towel, and let it rise till double in size.

Slice the top of the bread and place it in the oven at 400F. Let it bake for approx. 25-30 minutes. 

Take the bread out of the oven and tap it on the bottom. If it sounds hollow, it is finished baking.

Leave the bread in the pan for approx. 5 min. and then let it cool down on a rack.   Let cool completely before slicing, or the bread will fall apart.

Stir the powdered sugar with a little water to a glaze and pour it over the bread.  

Finally slice the bread and spread it with butter.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 

*how to make aeblskiver (æbleskiver)

*how to make Danish Christmas Klejner

*how to make easy Danish cucumber salad (arguksalat)

*how to make Danish sugar browned potatoes (brunede kartofler)

*how to make Danish red cabbage (rødkaal)

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!