Crispbread II

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Brød, s. 60 (falt i det fri)

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1
Make the dough
Stir the yeast into the buttermilk. Work everything together into a smooth dough with a little wheat flour. The dough is not to be left to rise.
2
Roll out
Roll the dough out using wheat groats, not too thin. Place the sheet on the baking tray and cut it into oblong rectangles.
3
Bake gently
Place in an oven held at about 50 degrees (an electric oven on half power) until baked but not brown.
4
Dry
Continue drying until crisp, with the oven door partly open.

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