TUNNBROD / TUNNBROD

1/2 oz active compressed yeast (yeast cake)
1/4 cup butter or margarine
2 1/2 cups milk
1/2 tsp salt
1/4 cup sugar
2 tbsp light corn syrup
1/2 tsp ammonium carbonate
1/2 cup whole wheat flour (graham flour)
2 3/4 cups rye flour
2 3/4 cups all-purpose flour -- plus more as needed

Crumble yeast in a mixing bowl.

Melt butter.

Add milk and warm until lukewarm, 99 degrees F/37C.

Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.

Cover and let rise for about 45 minutes.

Turn out onto a floured surface. Divide the dough, which shouldnt be too stiff, into 14 round balls.

Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.

Wrap the thin dough around the rolling pin and brush away any extra flour.

Carefully place the bread on the stove in a heated frying pan.

Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.

Serving Size : 14
adapted from a recipe in Recipe Deluxe