I know it took me ages to finally try my hand at Swedish crisp bread, but once I did, I did it several times. Here's another recipe - it's really good, and it's really easy. The only labor intense part is rolling out the dough, but it's not difficult in the least. Use plenty of flour so it doesn't stick to your rolling pin (and yes, you do want a special knobbly rolling pin, a kruskavel, for the final rolling, and you'll do fine. This bread is great to serve as a small appetizer with some interesting dips, or to eat with the food. It's nice for a late night snack too. Or for breakfast. Really, it's hard to think of time when this wouldn't be appropriate. Oh - wait, I got it. Don't eat this in bed.
Swedish Crisp Bread with Sunflower seeds
25 g fresh yeast
500 ml tepid water
3 tsp salt
1 tbsp honey
800 ml coarse rye flour (3.2 cups)
200 ml wheat flour (0.8 cups)
200 ml wholewheat flour (0.8 cups)
150 ml sesame seeds (0.6 cups)
100 ml sunflower seeds (0.4 cups)
3-4 tbsp linseed
Decoration:
More sesame seeds
flaky sea salt
Dissolve the yeast in the water, and add salt, honey and rye flour. Stir and add all other ingredients. Knead by hand or in a machine, and add some extra wheat flour if the dough is too sticky. Move the dough to a clean bowl, cover with tea towel and leave to rise for one hour.
Roll out the dough into a long sausage shape, and divide into 15 pieces. Roll out each piece into a thin round. Use flour so the dough doesn't stick, and turn it often. Sprinkle with sesame seeds and sea salt before the final rolling.
Roll a few times with a kruskavel. If you don't have one, prick the dough all over with a fork. Use a small glass or a cookie cutter to remove a hole from the middle of the round, or just cut a cross in the middle of the bread before baking it so it will easily break into nice pieces after baking.
Place directly on a baking sheet and bake at 200°C (that's for a convection oven, use 225°C in a regular oven) for 10-12 minuter. You have to turn them after half the time or they will burn.
Recipe in Swedish:
Knäckebröd med solrosfrön
7 comments:
This and your previous recipe for knäckebröd look really good, and what a great idea to use cookie cutters! I wouldn't have thought of it, but probably would have tried to hang them off the (low) ceiling in my kitchen. Oddly enough I'm making knäcke for the first time today right now. Waiting for it to rise and thought I'd look for more inspiration in the mean time. So I'm really glad I found your blog. Thank you,
Caramella Mou
Oh, now i really have to try it.. i have all the ingredients in my cupboard.. :) Thank you for the recipe.
Fantastic! One of those things I've vaguely thought about baking but never gotten to. For some reason buying crisp bread seems more like the only option of getting it than it is buying regular bread. I bake regualar bread all the time. Strange. Anyway, since a small package of WASA Sport is 3 times as expensive here in the States than I Sweden ... I good reason to bake.
Thanks
I baked these tonight.. I used your recipe, but I made them smaller.. cut the dough into about 24 pieces and raised the heat to 235 (well i had decision anxiety so i put it between 225 and 250 ;) ) and I baked them for about 6-7 minutes.. flipping them over after half the time. And I have to say they turned out even better than I had hoped for. So wonderful.. Thank you so much :)
Thank you so much for your Swedish Crisp Bread with Sunflower Seeds. I am going to try to make it. I have been searching for a VERY crunchy thin cracker and will have to resort to making my own. I may add some sort of seed to this also.
Nice recipe! I would like to know the equivalence of ml in grams. Thank you!
Vik, there is no such easy conversion, since ml is a liquid measure and grams is weight measure. 100 ml of different things will weigh differently - for example, 100 ml of flour weighs about 60 g, whereas 100 ml of sugar weighs about 95 g or so. I prefer weight measuring, but lots of Swedish bread recipes use ml. So for some recipes, it's better to just get measuring cups.
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