Thin Bread

John Philp mastering the art of rolling Thin Bread.....along with Kaleigh who is now ready as well as Patty mastering the oven duty.......we were a well oiled machine.....We are up for hire now, and made it thin like Dawn's.. xox Shan

Recipe at http://shansbeans.blogspot.ca/2009/01/thin-bread.html

Therese Fahlgren’s Swedish Rye Bread

Therese Fahlgren (Anna Teresia Forsström) was born 13 Sep 1888 in Pajala, Norrbotten, Sweden. (Does anybody have her date of death in Kenora?) She was the older sister of our grandfather William Forstrom (Henrik William Forsström. This is another recipe from the Kenora Lutheran Church Cookbook.

2 pkg Quick Acting Yeast
1 teaspn Sugar
1 cup Lukewarm Water – Soak for 5 min. then stir;

5 cups Warm Water
1 cup Molasses (Domolco)
1 tblspn. Salt
1 Teaspn. Anis Seed
½ cup Melted Crisco
1 cup Brown Sugar

Add yeast to this and mix well, then add 3 cups Rye Flour and 12 cups white flour. Let rise until double in bulk. Knead, shape into 4 loaves and let rise until double in bulk.

Bake in moderate oven.

Thin Bread

This recipe was first written out by Catherine Nickerson for a school project about Sweden. Grandma Olga Forstrom didn’t have a recipe, so Cathy watched her make thin bread. She measured the ingredients Grandma used and wrote down her method.

Suggested Equipment:

• Regular rolling pin and notched rolling pin
• Dough scraper
• Pizza cutter
• containers
• Mary’s suggestions: pizza stone and thin wooden pizza peel

 

Thin Bread (Tunnbröd)

Ingredients:

2 c. Graham flour

2 c. White Flour

½ c. Butter / Margarine

½ c. Corn syrup

1 c. Buttermilk

1 tsp. salt

1 tsp. soda

Combine Graham Flour, White Flour and salt in mixing bowl. Add margarine in thin slices. Rub in butter/margarine, until no large lumps remain. Make a well in the mixture. Pour Corn Syrup in. Dissolve Soda in Buttermilk and add to mixture. In a circular motion, stir the liquids in, making a dough. Be sure it is all moistened by kneading slightly. Flour your rolling pin and board and roll small portions of the dough (about the size of a large meatball, up to 2 inches) very thin, as thin as possible without making a hole. Pierce the bread with the notched rolling pin. The edges may be trimmed square or round for special occasions. Bake at 350°. To bake, place on a cookie sheet close to the bottom of the oven. After about 4 or 5 minutes (the time it takes to roll the next piece) place the baking dough higher in the oven, just on the racks. Place the next piece in the pan at the bottom of the oven. When the first piece is golden brown, remove. Cut immediately with pizza cutter.

Mary de Bakker’s suggestion: A lot of heat is lost in putting cold cookie sheets in the oven each time. Mary suggests preheating a pizza stone in the oven and sliding the thin bread onto the hot pizza stone using a thin wooden pizza peel/paddle.