Barley crackers

Bailey was the most common grain in the viking age (in Scandinavia). The Danish word for barley; “byg”- means grown grains. The archaeologists think that crackers of barley flour have been common.

Neither barley and oat flour courses the dough to raise because they do not have any wheat gluten, so both grains are good for crackers and crispbread.

I baked a batch of these the other day and they are really lovely. I baked them on a dry frying pan, but I bet they would be great on a pizza stone as well. I think much historical baking would work better on a pizza stone than on a normal baking tray.

I store mine in a tin so they don’t get too soft.

Barley crackers with a peach and a chunk of Prima Donna hard cheese
Barley crackers with a peach and a chunk of Prima Donna hard cheese

Barley crackers

Crackers baked on a dry skillet or a hot stone next to the campfire. You can also bake them on a pizza stone but they might raise a little in the hot oven. Related

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 10m


  • 600 milliliters barley flour
  • 2 tablespoons linseed
  • 75 milliliters water or whey
  • 2 tablespoons honey
  • 1 egg
  • salt


  1. Mix all the ingredients and knead it.
  2. Roll out the dough into a big sheet of dough.
  3. Cut out the crackers and prick them with a fork.
  4. Bake them on a hot dry frying pan - flip them a few times so they don\\\'t burn. They need about 5 minutes on each side. They are light brown when they are done. If they get a bit burned it is ok, it still taste wonderful.



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