Tunnbrod Recipes

TUNNBRöD (SWEDISH FLATBREAD)

Steps:

• Sift white flour into a bowl and mix with rye flour.
• Add anise seeds and salt and mix well.
• Dissolve yeast in warm water, then stir in honey and yogurt.
• Gradually stir wet ingredients into the flour mixture until the dough sticks very slightly to the sides of bowl or work surface.
• Knead for about 10 minutes.
• Shape dough into a ball and place it in a bowl.
• Cover with a cotton cloth and let rise for 1 hour.
• Punch down the dough and divide into small balls.
• Preheat an ungreased grill to medium heat.
• On a lightly floured work surface, use a rolling pin to flatten each ball.
• With a fork, pierce the surface of each flatbread.
• Cook on preheated grill for about 2 minutes on each side.

TUNNBROD

Steps:

• Rub yeast into white flour. Add rye flour, salt and spices and mix well. Melt butter on low heat, then add the milk and warm up to around 37 degrees C. Pour liquid into flour mixture and also add syrup and work into dough. Cuisinart shaped it into a ball, then dusted mixer bowl with flour, put ball back in and sprinkled a bit of flour on top as well. Then let rise for 30 - 40 minutes. Note that due to the high rye content, the dough won't really look like it has risen after this, but it is how it should be. Now dust the baking surface generously with white flour and take out the dough and fold it a couple of times. Divide up all the dough and line the pieces up around the surface. Put cast iron pan/dish or electric hob on medium-low heat, then roll out the dough pieces, keeping the surface well flowered. This is a good bread to do with the knobbly rolling pin, but I think a regular one will do too. Prick with a fork before baking, then bake couple of minutes. not sufficiently baked, turn bread over and bake minute. Take out and place on a clean kitchen towel and cover up. Keep stacking the breads as they get ready and keep them covered in between.

SOFT FLATBREAD - MJUKT TUNNBROD

Steps:

• Crumble yeast in a mixing bowl.
• Melt butter.
• Add milk and warm until lukewarm, 99M-0F/37M-0C.
• Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour.
• Cover and let rise for about 45 minutes.
• Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls.
• Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin.
• Wrap the thin dough around the rolling pin and brush away any extra flour.
• Carefully place the bread on the stove in a heated frying pan.
• Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool.

TUNNBRODSRULLE

Steps:

• Mix together the mayonnaise dressing or the shrimp dressing.
• Boil the potatoes until tender. Mash, mixing in the other ingredients for the mashed potatoes.
• Fry the hotdogs in the butter.
• To assemble: Put two spoons of the mashed potatoes on tortilla. Add shrimp salad or the mayonnaise dressing, as well as lettuce and onions. Top with a hot dog, ketchup and mustard. Roll it together.

SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
• Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
• To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.