From historical sources we know that these viking flatbread were called “leve” which literally means living. Right now I am experimenting with bread for breakfast for the LARP we are going to (Drachenfest).

My inspiration comes from a brunch I had at a local café, Juliette, here in Aarhus.

Brunch at Juliette in Aarhus
Brunch at Juliette in Aarhus

I don’t think we want something quite as elaborate, but I think that the following probably will be a part of the spread: leve, skyr, boiled eggs, dates, sausage, butter, hard cheese, jam, coffee, tea, water and some kind of fruit.



Leve is a viking flatbread made out of a mix of flour and liquid. You can use any combination of flour you want, but I suggest that you use at least some wheat flour. You can bake them in the ashes from  campfire, on a stone, in a primitive or modern oven or as I normally do in a dry frying pan either over the fire or on the stove top. They were a staple of the viking meals.

  • Prep Time: 5m
  • Cook Time: 10m


  • 600 milliliters wheat flour (I use half spelt, half regular wheat flour)
  • 150 milliliters rye flour
  • 150 milliliters barley flour (you might need to visit a health store or you can use spelt or another old flour type)
  • 450 milliliters liquid (water, buttermilk or whey)
  • 2 teaspoons salt
  • Optional seeds or cooked grains


  1. Knead all the ingredients together – you might need a bit more water or flour to make it into a good dough. The dough should not be wet.
  2. Roll them into flat breads about the size of a small dessert plate.
  3. Bake the breads and flip the a few times while baking. They need to bake for about 10 minutes. If you bake them in an oven they will raise a little bit while they stay flat in the frying pan. Both taste really nice.

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