Kake Brod Swedish Flat Bread Recipes

KAKE BROD (SWEDISH FLAT BREAD)

Steps:

• Sprinkle yeast on warm water. Add honey and set aside. In large bowl, mix warm milk, salt, butter and 2 cups of flour. Beat with mixer or wooden spoon until smooth. Gradually add rest of flour. Turn onto floured board and knead until all the flour is used and dough is not sticky. Invert bowl over dough and let rest 10 minutes.
• Knead 8 to 10 minutes until smooth and elastic. Return dough to bowl and let rise about 1 hour. Punch down, divide in 2 parts. Butter 2 round pizza pans or cookie sheets. Roll dough to fit pans. Place in pans and press the edges with fingers to make it fit the pan. Prick all over with a fork.
• Cover with damp cloth and let rise until doubled in thickness, about 30 minutes. Bake in a 350 degree oven for about 10 to 15 minutes until golden brown. Butter the top generously with melted butter as soon as it is removed from the oven. Cool slightly on a wire rack before serving.

SWEDISH FLAT BREAD

Steps:

• Mix dry ingredients together.
• Add the sour cream.
• Dough will be really stiff.
• Let stand 1 to 2 hours.
• Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
• Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).

SWEDISH KNäCKEBRöD

Steps:

• Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
• Gradually add the milk with a spoon or pulse until you have a stiff dough.
• On a lightly floured board roll out as thin as you can.
• Cut dough into strips about 2"x3" and punch lots of small holes in each.
• Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
• Cool on wire rack then store at room temperature.
• Will keep 5-7 days.

SWEDISH FLAT BREAD

Steps:

• Blend flours and salt together.
• Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
• Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
• Heat a griddle or frying pan over a moderate heat and grease it.
• Divide the dough into four and roll out one quarter into a round as thin as possible.
• Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
• Prick all over to prevent the dough bubbling during cooking.
• Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
• Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
• Cool on a wire tray.