Swedish Knäckebröd Recipes

SWEDISH CRISPBREAD (KNäCKEBRöD)

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.

SWEDISH HARDTACK - KNäCKEBRöD

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.

SWEDISH KNäCKEBRöD

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.