Knäckebröd (Swedish Rye And Spelt Crispbread)
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Loading... - Samantha Elliot
- 27 Jan 2023
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Knäckebröd are fermented crispy, thin discs of bread. They are very easy to make and go perfectly with your festive cheeses, pâtés and smoked fish. Marie Lester, who is a professional baking tutor, recipe developer and writer shares her favourite traditional Knäckebröd recipe with us.
INGREDIENTS:
300 g stoneground unsifted, coarse rye flour (such as Kungsörnen grovmalt rågmjöl)
100 g stoneground spelt flour (or use wheat)
200 g water
70 g sourdough starter or discard
8 g salt
20 g runny honey (raw, if possible)
METHOD:
Day 1, evening
In a kitchen mixer bowl, stir the flour and salt together.
Whisk the starter, water and honey together lightly and add to the flour. Mix until a sticky dough ball forms.
Wrap the ball in cling film and refrigerate overnight.
Day 2, morning
Preheat the oven to 200°C/400°F/Gas mark 6.
Line 2 baking trays with baking paper or a silicone mat.
On a well-floured surface (use rye flour as it adds a lovely texture), roll out the dough using an ordinary rolling pin until approximately 1-2mm thick. When you think you have rolled the dough as thinly as you can, roll it a little more!
If using a kruskavel (a special Swedish rolling pin), create the dimpled effect on the dough at this point by rolling your pin over the dough - pressing quite hard. Then use a pastry cutter to cut out the desired shape: a wheel-like disc with a hole in the middle (made using a second smaller cutter) is traditional, or a festive star again with a hole in the centre of each disc. Or you can simply cut rounds, in which case prick each one with a fork or biscuit pricker. The hole is to allow the crispbreads to be hung up on sticks (known as torkstänger) to dry. Read More…
