This is about those long crusts that my grandmother baked.
She did her usual wheat bread dough and then baked her long crusts of them.
125 g butter or margarine
5 cups milk
50 g yeast
1/2 teaspoon salt
3/4 cup sugar
1-2 tsp cardamom
1 teaspoon baking powder
13-14 cups flour.
Melt the butter and add the milk, heat to about 37 degrees.
Crumble the yeast and dissolve the yeast in a little of the dough liquid.
Add sugar salt and cardamom.
The rest of the dough liquid and most of the flour mixed with baking powder.
Mix well and let rise about 40 minutes.
Put the dough on a floured surface and divide into 4 parts.
Roll out each dough to about 20 x 30 cm and roll up into a fairly narrow loaf.
Bake in 200 degree oven for about 15 - 20 minutes.
Allow to cool without the towel.
Cut rolls in half lengthwise, then across into 2 - 3 cm wide pieces.
Color Put them in the oven at 200 degrees about 7 - 8 minutes.
Then dry scabs of 75 to 100 degrees for 2 - 3 hours.