Hardanger Lefse
Lefse (the real stuff from Hardanger) is an interesting concept to me. It is dried flat-bread stored on the shelf for months and then when you want to use it you just dip it in water and eat! Of course, it is a little more romantic than that in real life but that’s the main gist.
In Norway, there are still Lefse recipes around from the 1630s! There are many other ‘non traditional’ varieties in other places that have Norwegian immigrants but I have never seen those used in Norway. Also, Lefse recipes that use potatoes are more modern as potatoes didn’t get introduced in Norway until the 1700s – the first documented potato was in 1757!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 cup honey
- 1 stick butter
- 4 cups buttermilk
- 2 tablespoons baking soda or ammonium bicarbonate (aka horn salt) found in speciality baking stores outside norway or on the supermarket shelf in norway method
- 7 cups oat flour
- Carbohydrate 23.4194333413145 g
- Cholesterol 107.0150001997 mg
- Fat 42.5499100750762 g
- Fiber 1.70996666684945 g
- Protein 5.34728000218227 g
- Saturated Fat 25.8549093808762 g
- Serving Size 1 1 Serving (114g)
- Sodium 322.691333907876 mg
- Sugar 21.7094666744651 g
- Trans Fat 3.15082067191537 g
- Calories 488 calories
1. Warm the milk slightly. 2. Add room temperature butter. 3. Mix sugar flour and baking soda together and then add to the milk mix. 4. Knead carefully to a smooth dough. 5. Roll out and bake on a hotplate at medium heat. Bake slightly on one side and a little more on the other. The bread is supposed to form light brown spots when baked properly. 6. Stack them in layers with a cloth between each to keep them soft. 7. When cooled spread on the filling, fold in half and cut into squares.
