*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Ground wholemeal flour
    8       oz           Rye or barley flour
    1       t            Salt
    8       fl           Lukewarm water*
   *You may need as much as 12 fl total.  -- Blend the
   flours together with the salt.  Mix in sufficient
   water to bind together into a dough -- the quantity
   will depend on the types of flour used. -- Beat until
   dough leaves the sides of the bowl, then turn onto a
   floured board and knead thoroughly.  Heat the
   bakestone over a moderate heat and grease it. Divide
   the dough into four and roll one quarter out into a
   round as thin as possible.  Using a plate about 8
   inches wide, trim the edges into a neat circle.  Prick
   all over to prevent the dough bubbling while cooking.
   ~- Transfer to the bakestone and cook over a moderate
   heat for about 15 minutes, or until slightly colored.
   Then turn and cook the other side. Repeat with the
   rest of the dough, working up the trimmings for
   re-shaping and baking.  -- Cool on a wire tray.  When
   cold, store in an airtight container.
   (Danish-butter-cookie containers, the big ones, are
   good for this.)
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