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


  • 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


  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.


  • 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.


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