This bread is a traditional Sami bread. Perfect to serve with soup. The Sami are the indigenous people of Scandinavia.
Earlier Dear November shared a recipe for crispbread. This was made by Karin and Reidun who both work in a Norwegian kindergarten that teaches the children about healthy and traditional Norwegian food. The kindergarten even has a stone oven to bake bread in. Reidun is from north of Norway and is therefore quite fond of northern food, which is why they wanted to share Laipi bread with Dear November.
It is very inspiring hearing Karin and Reidun talk about traditional food and how important it is to hold on to the traditions and teach them to our children. They both speak of traditional Norwegian food with such passion.
The children in their kindergarten are really lucky to be able to learn from them. It is not often that you get to see children enjoying fish and vegetables, but by teaching them how to prepare food themselves it makes it so much more fun for them to eat it.
Laipi bread is also good served with cheese.
- 1 L milk
- 1 L water
- 300 ml melted butter
- 300 ml syrup
- 200 g fresh yeast
- Salt
- 400 ml wholemeal flour
- 400 ml rye flour
- About 2,4 kg wheat flour
- Heat milk, butter and water. Add the syrup and yeast. The mix should not be warmer than 37 degrees Celsius (lukewarm) when you add the yeast. Add flour and salt and let it rise until it is twice the size. Divide the dough into eight pieces and roll the dough out, it should be about two cm thick. Lay the dough on a greased baking tray. Let it rise for 15 minutes. Make a few marks with a fork before you put the bread in the oven. Bake for 8-10 minutes on 220 degrees Celsius.
- Karin and Reidun baked the bread in a stone oven. This will make it a lot more crispy.
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