{"id":120360,"date":"2025-03-08T16:34:16","date_gmt":"2025-03-08T16:34:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/shoe-soles-scandinavian-bread\/"},"modified":"2025-03-08T16:34:16","modified_gmt":"2025-03-08T16:34:16","slug":"shoe-soles-scandinavian-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=120360","title":{"rendered":"Shoe Soles – Scandinavian Bread"},"content":{"rendered":"


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\nDuring the winter months I like to cook lentil soup and it means Shoe Soles too. I don’t remember how this tradition started, but I always bake this bread with the soup. This is not a Scandinavian recipe, more like a bread from India, but it’s something we eat regularly. It’s nice to eat it with hands and tear bits from the chewy bread.<\/p>\n

\n5 dl (325 g) wheat flour<\/p>\n

\n0,5 tsp salt<\/p>\n

\n50 g butter, melted<\/p>\n

\n2 dl (200 g) milk\u00a0<\/p>\n

\nMix together the dry ingredients. Add the melted butter and lukewarm milk. Knead for a while.\u00a0<\/p>\n

\nCover with the tea towel and let set for 30 minutes.\u00a0<\/p>\n

\nUse your hands to form the dough into balls. Heat an cast iron skillet. Butter the pan. Working with one ball at a time, flatten it into a disc and cook each Shoe Sole for 1\u20131,5 minutes per side.<\/p>\n

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