| How To Cook: |
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1. Cook potatoes and mash them while still warm.
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2. Knead well with rye flour to a smooth paste, and then leave till the following day.
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3. Roll out as thinly as possible to a round cake as large, as your frying pan.
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4. Cook in the frying pan (or on an electric hot-plate) turning it over several times with a palette knife till well done.
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5. Place on paper to cool; when ready the bread should be crisp.
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