From Vikings To Modern Bakers: Discovering The Secret Of Making Perfect Viking Bread

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From Vikings To Modern Bakers: Discovering The Secret Of Making Perfect Viking Bread

If you’re a fan of hearty, rustic bread that packs a punch of flavour in every bite, then Viking bread is bound to be your new favourite! This ancient recipe hails from the Vikings, who were known for their love of all things hearty and wholesome. With its dense crumb and robust flavour profile, Viking bread is perfect for slathering with butter or jam, serving alongside stew or soup, or simply enjoying it on its own as a satisfying snack. So grab your apron and get ready to transport yourself back in time with this deliciously authentic recipe!

A hearty loaf of bread, fresh out of the oven, with a crusty exterior and soft, warm interior. Now imagine that same bread being made by Vikings over a thousand years ago. That’s right – Viking bread has been around for centuries and is still enjoyed today. But how did they make it? What were their secret techniques? In this post, we’ll take you on an adventure through time to uncover the secrets of making perfect Viking bread – from ancient times to modern-day bakers. Get ready for a journey filled with history, culture, and deliciousness!

The History Of Viking Bread

Viking bread was a staple in the diet of the Viking people. It was made from simple flour, water and salt dough and was baked in a stone oven. The bread was usually round and had a hole in the centre so that it could be hung on a pole to cool.

Viking bread was eaten at mealtimes and used as a plate for other food items such as meats and cheeses. It was also used to make cakes and pastries.

The history of Viking bread is closely intertwined with the history of the Viking people. Vikings were known for their bravery and strength but also skilled craftsmen and farmers. They settled in many parts of Europe, including Scandinavia, Iceland, Greenland, England, Scotland and Ireland.

The first written record of Viking bread comes from an English monk named Byrhtferth, who wrote about it in his book “De Mensura Orbis Terrarum” in the year 997 AD.

Byrhtferth noted that the Vikings made their bread from flour, water and salt, and that it was baked in a stone oven. He also mentioned that the Vikings often ate their bread with butter or cheese.

What Is Viking Bread?

Viking bread, also known as flatbread, is a type of unleavened bread that was popular among the Vikings. It is made from simple flour, water, and salt dough and cooked on a griddle or frying pan. Viking bread was typically round or oval in shape and was often decorated with patterns using a knife or other sharp object. The dough was usually rolled out thin and left to rise for a short time before being cooked. This gave the bread a light and fluffy texture. Viking bread was usually eaten with butter or cheese and was often served with meats such as pork or chicken. It was also used to make sandwiches, which were popular among the Vikings.
The secret to making perfect Viking bread lies in the ingredients’ quality. The best flour for making Viking bread is high-quality wheat flour. Water that is too hard or soft can also affect the quality of the bread. And finally, salt is essential for flavour and to prevent the dough from sticking together.

Authentic Viking Bread Recipe

If you want to try your hand at making Viking bread, this authentic recipe is a great place to start. The dough is made with whole wheat flour, rye flour, and oat bran, and it’s traditionally baked in a cast iron skillet. This bread is dense and chewy, with a slightly nutty flavour – it’s the perfect accompaniment to a hearty stew or soup.

To Make The Dough

Combine the whole wheat flour, rye flour, and oat bran in a large bowl. Add enough water to form a stiff dough (you may not need all of the water). Knead the dough for 10 minutes, then cover and let rest for 30 minutes.

To Bake The Bread

Preheat your oven to 350 degrees Fahrenheit.

Place a cast iron skillet inside to heat up. Once the skillet is hot, carefully shape the dough into a round loaf and place it inside. Bake for 30-40 minutes, until the bread, is golden brown and cooked through.

Types Of Viking Bread

Viking bread was made from a variety of grains, including wheat, barley, rye, and oats. The dough was usually leavened with yeast, although some recipes called for sourdough or beer. Vikings baked their bread in round or oval shapes, sometimes decorating the top with carvings. Today, there are many different types of Viking bread available. Here are just a few:

Rye Bread

The rye bread was a staple of the Viking diet. It was made from coarsely ground rye flour and was typically dark in colour. This bread was often used for making trenchers (a type of plate made from stale bread).

Barley Bread

Barley bread was also a common type of Viking bread. It was made from coarsely ground barley flour and had a similar appearance to rye bread. However, it was not as dark in colour and had a sweeter flavour.

Oat Bread

Oat bread was another popular type of Viking bread. It was made from rolled oats and had a chewy texture. This bread was often sweetened with honey or molasses.

Wheat Bread

Wheat bread was the most commonly eaten type of Viking bread. It was made from finely ground wheat flour and could be either white or brown in colour. This bread had a fluffy texture and was often used for making sandwiches or as an accompaniment to soup or stew.


Trying out a Viking bread recipe is an exciting way to experience a taste of the past. If you’re curious about replicating the flavours and textures that Vikings enjoyed centuries ago, then this recipe should be at the top of your list! The dough for these buns isn’t hard to make and yields an incredibly delicious result; it’s definitely worth trying at least once. So give it a go–you won’t regret making some delicious traditional Viking buns!

Feature Image: Pixabay

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