Swedish Crispbread Knckebrd 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.
CRISPBREAD
This is an excellent recipe for those wishing to enjoy a gluten-free bread. It has a lot of flavor and complements soups and spreads. To keep crispbread fresh, store in a cookie tin.
Provided by BakingBetsy
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally, 3 to 5 minutes. Remove from the heat.
- Mix spelt flour, spelt flakes, toasted sesame seeds, sunflower seeds, ground almonds, flax seeds, and sea salt together in a bowl until well combined. Add water and oil and mix until a thick dough forms.
- Flour a rolling pin and roll dough out thinly onto 2 sheets of parchment paper and transfer parchment paper onto 2 cookie sheets. Score the dough into squares (no need to cut right through).
- Place in the preheated oven and bake for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for another 20 to 25 minutes.
- Remove from the oven and slide crispbread off the cookie sheets and onto wire racks. Allow to cool before snapping along score lines.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 14.8 g, Fat 10.9 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 148.9 mg, Sugar 0.6 g
SWEDISH KNäCKEBRöD
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
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.
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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)
- Cover the bowl with cling film and leave to rest overnight at room temperature (8 hours). The mixture will only expand slightly but should smell “yeasty” and slightly sour the next day.
- Divide the dough into 24, (approximately 25g each). Shape each piece into a ball and flatten one at a time into a disc and place on a well-floured work surface (use more rye flour) and roll out as thin as you possibly can – around 1-2mm. Use a fork to prick all over the surface of each crispbread if you don't have a dimpled rolling pin. I like baking them with a hole in the middle but that is entirely optional. Continue until you've used all the dough.
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