It was customary for the Vikings to eat two meals per day—one in the morning and one in the evening. They ate with their fingers from flat wooden trenchers, or used wooden bowls for porridge, soups, and stews. The Vikings also used antlers and bones that were fashioned into spoons.
Since they didn’t have baking soda, baking powder, or yeast, they did have another leavening agent—reindeer antler salt. The oil is distilled from the antlers and from there salt was created.
This bread recipe below is super easy to make and delicious warm from the oven with butter and/or honey spread thickly over a slice.
Stir everything with a wooden spoon until it comes partially together.
Knead the dough with damp hands.
Form the dough into a round disk (approximately 8 inches across). Place bread on baking stone or a greased baking sheet.
Lightly brush the top with water and sprinkle the reserved oats on the top. Put into a cold oven.
Cool slightly and then spread with butter and/or honey.
And for the first time, MAGNAR is on sale for 99¢! Grab your copy today or gift one to a friend!