Icelandic Wheat and Rye Hardtack (Hrokkbraud)

From The Great Scandinavian Baking Book

Cookbook

Author(s): Beatrice A. Ojakangas

Page 61

Cuisine: Scandinavian

Course: Breads

Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5

No reviews available yet.