Norwegian bread. Make a dough with cold water and rye-flour or barley with one third part of rye. Knead it until it no longer sticks to your hands, then roll it out with a grooved rolling-pin, turning it in all directions. Fold in the outer edge and press it into the bread in order to prevent the edge from splitting. It will be paper-thin and smooth even though it was rolled with a grooved pin. Bake it on a bakestone, turning it both over and round and brushing it smooth with a little bundle of dried, threshed rye-straw that has been dipped in a little water.