It was traditional bread making in Skansen museum So i actually dint know the recipe, but definitely i search for it & will reply soon on it, if i get some information. Basically they was showing hows old peoples are living & stored the food for living . This breads can be stored for long times like 1-1.5 years . During winter season they supposed to used it, as there is no farming during winter. As information from them.

@@harshadgadamale1780 2 packets of yest (100 grams/3.5 oz) 5 liter milk (1.3 gallon) 5 hekto butter (about 500 grams/17.6 oz) 2 tablespoons of salt 3 tablespoons bredspices (anis, fennilseeds, cumin) doesn't need to be used 5 dl to 1 liter syrap (doesn't need to be used) (2.1 to 4.2 cups) 5-6 kilo Rye flower (11-13 lb) Melt the butter och mix in the milk, heat to 37 C (98 F). Ad the yest, milk mixture to a bowl and dissolve. Add the rest of the ingredients and let rise for 1,5-2 hours. The dough should be loose but not sticky, keep plenty of flower on the worksurface or it will stick. You can make smaller pieces than what she's making and just cook them in a cast iron skillet (no butter).

2 packets of yest (100 grams/3.5 oz) 5 liter milk (1.3 gallon) 5 hekto butter (about 500 grams/17.6 oz) 2 tablespoons of salt 3 tablespoons bredspices (anis, fennilseeds, cumin) doesn't need to be used 5 dl to 1 liter syrap (doesn't need to be used) (2.1 to 4.2 cups) 5-6 kilo Rye flower (11-13 lb) Melt the butter och mix in the milk, heat to 37 C (98 F). Ad the yest, milk mixture to a bowl and dissolve. Add the rest of the ingredients and let rise for 1,5-2 hours. The dough should be loose but not sticky, keep plenty of flower on the worksurface or it will stick. You can make smaller pieces than what she's making and just cook them in a cast iron skillet (no butter).