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Non-Potato Lefse (Norwegian Bread)
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- #77252
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
2 comments
ingredients
1 1/2 cup boiling water
2 tablespoons butter
1/2 teaspoon salt
1 cup rye flour
1 cup all-purpose flour
1 cup whole wheat flour
directions
Preheat oven to 450 degrees F.
In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit.
Divide dough into quarters. Cut each portion into quarters.
Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefse rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet.
Bake in preheated oven 3 to 5 minutes--NOT until completely browned.
Cool on a rack. Wrap airtight.
CDKitchen Note: This isn't really lefse - lefse is made from potatoes and is baked on a griddle (or lefse iron), not in the oven. However we're leaving the recipe titled as it was submitted.
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nutrition data
89 calories, 2 grams fat, 16 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
December 21, 2014
When I was young, our Norwegan neighbors always put on a feast of Ludefisk (probably spelled wrong). It was salted, dried cod. I hated it, but loved the lefse that went with it. Seemed to me the feast was around Christmas. Anyway, we kds piled butter and cinnamon sugar over it, fold it in 4 and chow down on piece after piece. Being kids, there is no such ting as too sweet. Raspberry jam was also a staple. Some lefse was made with rye flour, but that was served with the fish and boiled potatoes, not with sweet additions. It was cooked on metal circles fully 16" wide and smoothed with some sort of wooden scraper, much like a window scraper for taking water off newly washed windows. Very thinly spread. Wow, lots of good memories of trying to get our dog to eat te fish. He thought it was terrible also. I guess it was an acquired taste. We never acquired it, thankfully. Thanks for the recipe and memories..
This recipe is very similar to my family's traditional lefsa or Hardanger Kaka made only from rye and white flour. It is rolled and baked on a griddle and then cut into quarters and set out until dried. Kaka will keep for 6-12 months if kept dry and cool. To serve, we soak each piece under hot water and set between towels until softened. Then top with butter and sugar to eat. I have not ever seen my Great-grandmother's kaka recipe in print.
Response to your "not really lefse": I grew up eating my Norwegian-American mother's potato lefse and was surprised to learn on a trip to Oslo this summer that traditional Norwegian lefse is made with flour. The potato version was an innovation of Norwegians who immigrated to the U.S. and discovered a way to capitalize on all the spuds they found here. At the Folk Museum in Oslo, they cook/bake their lefse on an iron surface beside the open fire(place). Since the dough already is sweet, just a bit of butter is added and nothing else. I have photos, if you'd like to see for yourself.
Maybe there are some regional varieties to the recipe but my grandmother was born and raised in Norway and she and my grandfather were bakers in Norway. The recipe they used to make it was my great grandmother's (made with potatoes). So I have to disagree that the potatoes *only* came into play from US immigrants as her mother never left Norway.