Swedish Crispbread Knckebrd 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.

CRISPBREAD

Crispbread image

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

Ingredients

1 cup sesame seeds
2 cups spelt flour
2 cups rolled spelt flakes
½ cup sunflower seeds
½ cup finely ground almonds
¼ cup flax seeds
2 teaspoons sea salt
1 ½ cups cold water
6 tablespoons canola oil

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

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

Ingredients

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.

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