Møljebrød is a separate flatbread, which is especially intended for mølje, but it tastes good with lots of other things too. Feel free to use møljebrød for cured meat, or for the stew.

500 g wheat flour

250 g collected fine wheat

250 g of whole fine rye

1 ss salt

6 dl skimmed milk

Knead everything well, wrap it in a bread bag, squeeze out the air and refrigerate overnight.

Roll out thin loaves, fry them on a griddle and place them on a wire rack to cool. Store buttermilk dry and cool until ready to use.

You can find the recipe for mølje here .



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