Kaupang, Bread in a Bag from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.70

Ingredients

  • 4 cups (and a bit) Barley flour
  • 1 2/3 cup water (keep another cup to the side)
  • 1/2 cup assorted chopped greens and onion
  • 1 TBPS ground caraway seed
  • Stock (used a chicken broth)
  • Linen Bag or cloth 

Method

  1. Mix barley, water, greens and caraway into a somewhat firm dough. Adjust the amount of water to flour in order to get the desired consistency.
  2. Divide in 1/2.
  3. Place the dough onto floured linen cloth. Sew or tie together.
  4. Boil in the stock, whatever you are cooking meat in.
  5. Let boil for about 40 minutes.
  6. Take the bread out of the stock and let cool a little.
  7. Open the bag
  8. Serve with boiled meat or stewed vegetables.

Notes – This was tasty (to Anja and a couple of customers, at least, but not to Loren) both hot and cold. The end slices are a little slimy if you’re not used to boiled dumplings, which was off-putting to Loren and the customers. The 2nd dumpling was set in one of the tripot crocks with some butter pats and left on low all afternoon. The bottom crisped a little and the “slimy” was reduced almost completely. We had some on Sunday treated like cheese toast and Anja loved it. Again, Loren didn’t.

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2nd bread on Sunday

Cooking
Bread is done
The bread in a bag
The soup

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Notes
We chose to use greens because we didn’t have any lingonberries.
Loren did *not* like this.
The “slime” from dumplings was reduced on the 2nd day by putting it in one of the small crocks and heating. Maybe we should slice and bake a few?

Transcript from Saturday 10/15/22

  • Wouldn’t you know it? The sorrel was full of tiny snails! Instead of taking a chance of cooking them in the bread…. Loren said, “Escargot?”… ew…. he’s washing the sorrel. Yes, I got a couple of pix of the little guys. Yikes….
  • I’m getting places on the bread. It’s bagged and ready to go into the pot that I’m watching…. 🙂
  • …and in the pot… 30 minutes of boiling…
  • Out of the bag. Sliced. Tasty! … could use a few more minutes in the pot, though…. 40 minutes instead of 30. Iow, still a touch raw.
  • …and the considered opinion of Loren, me and two customers who had some was “needs salt!”

The snails that came in on the sorrel. Tiny little fellows. That’s the edge of a gladware box for size comparison.

Transcript from Sunday.

  • Another dumpling/bread going. This was the other 1/2 of the dough.
  • Vegetables in broth are finally going and the other dumpling pulled and draining.
  • Ok, that’s done and in the tripot and the dumpling in the 3rd pot.
  • Loren doesn’t like the bread a bit, but to me, it’s food, actually fairly tasty food. I think we’re going to have to experiment with actually baking them.

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Original Recipe

Kaupang, Bread in a Bag from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.70

Ingredients

  • 1L Barley flour (coarsely ground or ground on a hand quern
  • 3-4dl water
  • 1 dl lingonberries
  • 1 TBPS ground caraway seed
  • Stock
  • Linen Bag or cloth
  •  

Method

  1. Mix barley, water, lingonberries and caraway into a somewhat firm dough. Adjust the amount of water to flour in order to get the desired consistency.
  2. Divid itinto lumps of approximately ½ kg each.
  3. Place the dough onto floured linen cloth. Sew or tie together.
  4. Boil in the stock, whatever you are cooking meat in.
  5. Let boil for about 30 minutes
  6. Take the bread out of the stock and let cool a little
  7. Oepn the bag
  8. Serve with boiled meat or stewed vegetables.

Notes

  • Assorted greens like ramsons, angelica, orach, turnip leaves, sorrels or what you can gather make a good change to the lingonberries as flavor to the bread.

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Page created and published 9/17/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 10/20/22