Knäckebröd Recipes

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SWEDISH KNäCKEBRöD



Swedish Knäckebröd image

Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005

Provided by Mamas Kitchen Hope

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 5

1 1/3 cups rye flour, whole wheat is fine
3/4 teaspoon sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup milk, plus 1 T more if needed

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 CRISPBREAD (KNäCKEBRöD)



Swedish Crispbread (Knäckebröd) image

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

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

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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