Scandinavian Crispbread Recipes

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

Ingredients

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.

SARDINIAN CRISPBREAD - GIULIO BULLONI PANIFICIO, BITTI, ITALY

Sardinian Crispbread - Giulio Bulloni Panificio, Bitti, Italy image

This famous Sardinian crispbread, called Carta di Musica ("music sheet" crispbread), gets its name because the bread comes in thin, unleavened leaves and often develops long cracks that suffest the lines of a musical staff.

Provided by swissms

Categories Low Cholesterol

Time 47m

Yield 8 sheets, 16-32 serving(s)

Number Of Ingredients 6

Ingredients

2 cups whole wheat pastry flour
2 cups semolina flour
1 1/2 teaspoons salt
1 1/3 cups lukewarm water (about)
3 tablespoons extra virgin olive oil (about)
sea salt, to taste

Steps:

Combine first 3 ingredients in large bowl. Slowly mix in enough lukewarm water to form moist soft dough. Knead in bowl until dough is no longer sticky. Knead dough on lightly floured work surface until smooth, about 15 minutes. Cover with plastic and let stand at room temperature at least 20 minutes and up to 1 1/2 hours.
Preheat oven to 450°F Very lightly dust 2 large baking sheets with whole what pastry flour. Divide dough into 8 equal pieces. Pat 1 piece into disk (keep remaining dough covered). Roll out disk to 13-inch round, lifting and turning often. Transfer to baking sheet. Bake until edges begin to turn up and bread is still malleable, about 3 minutes. Turn bread over and bake until bread bubbles in spots and is golden in places, about 4 minutes longer. Transfer to rack.
Brush oil over bread. Sprinkle with sea salt.
Repeat with remaining dough.

Nutrition Facts : Calories 148.4, Fat 3, SaturatedFat 0.4, Sodium 219.4, Carbohydrate 26.1, Fiber 2.6, Sugar 0.1, Protein 4.7

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