SWEDISH HARDTACK - GRANDMA FORSS' RECIPE
Make and share this Swedish Hardtack - Grandma Forss' Recipe recipe from Food.com.
Provided by Karen H.
Categories Breads
Time 1h30m
Yield 48 Rounds, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best.
- Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would.
- Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6) 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling.
- Back in a 425 deg. oven for 8 to 12 minutes depending on thickness.
- After all are baked, turn the oven down to its lowest setting (150-170) and bake for an additional hour to make crackers extra crispy.
Nutrition Facts : Calories 81.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.5, Sodium 139.9, Carbohydrate 13.9, Fiber 1.6, Sugar 3.4, Protein 2
SWEDISH HARDTACK - KNäCKEBRöD
A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425F and lightly grease a cookie sheet.
- Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
- Shape into 24 balls; dip into flour.
- Roll out very thin and prick the dough evenly all over with a fork.
- Bake until brown, about 15 minutes.
Nutrition Facts : Calories 110, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 198.2, Carbohydrate 16.4, Fiber 1.8, Sugar 5.3, Protein 2.3
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.
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.
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