Crispbread (Knäckebröd)
1 hour 40 min. Recipe Yield:
450 g Difficulty:
Medium recipe
Crispbread (Knäckebröd) is a Swedish recipe, made from rye flour and stored for a long time. In Sweden, crispbreads have been made for a very long time, they were round with a hole in the center, and they were conveniently stored on a stick. From ancient times to this day, crispy bread is considered a dietary dish.
Cooking Recipe
To cooked crispbreads, mix flour with salt, sugar and grind into crumbs with butter. Then pour in milk and knead the dough for 5-7 minutes.
Roll the cooked dough into a layer as thin as possible. The shape of the crispbreads can be given whatever you want, at your discretion. You can bake a whole layer, you can cut out circles, you can cut into squares. After the dough is formed, use a fork to make as many punctures as possible; in Sweden, wooden rolling pins with carved spikes are used for this purpose. Also, if desired, the loaves can be sprinkled with sesame seeds, flax seeds or sunflower seeds. After roll the seeds with a rolling pin.
Crispy bread are baked in an oven preheated to 250°C (480°F) for 10 minutes. If the dough is not rolled out too thin, then the baking time should be increased. Crispbreads are served as a separate dish or instead of bread for sandwiches.