Swedish Multi Seed Crispbread Knäckebröd Recipes
SWEDISH CRISPBREAD (KNäCKEBRöD)
This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). I prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. Make sure the oven is as hot as possible. The hole in the middle is traditional, and necessary for the placing on the stick. If you don't have a Swedish roller, prick the breads everywhere with a fork before baking.
Provided by Andreacute Grisell
Categories Breads
Time 1h40m
Yield 16 breads
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water (if using dry yeast, follow instructions).
- Add salt and fennel/aniseed.
- Add rye and enough wheat flour to make a quite firm dough.
- Knead vigorously for at least five minutes.
- Divide into 16 parts and roll to balls.
- Let rise, covered, for 40 minutes.
- Heat the oven to maximum heat.
- Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
- Use plenty of rye flour when rolling.
- Make a one-inch hole in the middle.
- Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
- Bake one at a time on a dry tray in the oven for about 2-4 minutes.
- They should get brown, but not too burnt.
- Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
- Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.
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- Combine the flour, (fast action yeast if using), caraway and the salt. Add the sourdough starter, honey and water (if using yeast you will more than likely have to add 230g water), mix until you have a smooth dough. It should be firm, but if it seems too dry, add a little more water, a tablespoon at a time, and work until smooth. (If you're using fast action yeast you will definitely need to add more water)
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