Swedish Multi Seed Crispbread 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 MULTI-SEED CRISPBREAD "KNäCKEBRöD" RECIPE

Steps:

• Yield: 2 large baking trays Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper. Add all the dry ingredients to a very large, spacious bowl. Stir well with a rubber spatula, then tip in the oil and water. Stir well and use your hands to form a compact ball if needed. Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin. Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray. Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over. Repeat the same with the other half of dough. Place the trays in the oven and bake for 15 minutes. Swap the trays around and bake for 10 to 15 more minutes, until golden (but not burned!). Let cool and break into pieces, or crack along the scored lines with a heavy knife. Store in a airtight container for up to two weeks.