Swedish Crispbread (Knäckebröd)

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READY IN: 1hr 40mins
YIELD: 16 breads
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    teaspoons yeast (or 1 package dry yeast)
  • 2
    cups lukewarm water
  • 12
    tablespoon salt
  • 1
    tablespoon fennel, crushed or 1 tablespoon anise seed
  • 3 12
    cups coarse rye flour
  • 1 12 - 2
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DIRECTIONS

  • 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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