Combine the sponge ingredients in a bowl, cover with a lid and keep at room temperature for approximately 16 hours. For a sourdough version of this recipe, simple replace the dried yeast with 10g of sourdough starter. All other steps can remain the same. Final Dough (Day 2) Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes. Traditional Swedish rye crispbreads consist of a round flat loaf with a hole in the middle. Why the hole, you may ask? Well, that’s to make it easier for storage! These loaves of bread would be hung on a long pole, leaving more space in the kitchen. Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours.

Crispbread in the household is most common in Sweden (figures published in 2003); in Sweden 85 percent of households have crispbread at home, in Germany it is 45 percent and in France 8 percent. [6] Ingredients [ edit ] Serve with any number of accompaniments. Try them with marinated herring, cured salmon and beet and dill salad. Leksands was founded by Jacobs Karin in the early 19th century when she started manufacturing crispbread in her small kitchen. Today, the company is guided by Jacobs Karin’s sixth-generation descendants. If you have three and a half minutes, the video above is a good view of their history.Brighten your mornings with the crunchy goodness of crispbreads and flatbreads. These versatile delights are fantastic for pairing with your favourite toppings or enjoying on their own. From savoury to sweet, our range offers a satisfying crunch in every bite.

Sprinkle on some sea salt flakes before baking.This adds an irresistible salty crunch to your crispbread. What do we do with all this crispbread? How about having it with caviar and a glass of champagne! OK, that’s not the most common way to enjoy it, but it’s damn good. Cut a hole in the center of your crispbread using a round biscuit cutter.Not just because it’s charming and traditional, but also because the center is the last part of the crispbread to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread. Go ahead and leave the little rounds in place while the crispbread bakes.Using a shot glass, cut a hole out of the centre of each dough round. Traditionally, these rye crispbreads were made in large batches only a few times a year, then hung on poles or cords high up near the ceiling to dry, crisp and store them. It’s useful to do this if you intend storing them around a pole or hang them on a cord to dry. Shape another little crispbread out of the dough cuttings to avoid wastage. Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor.

In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. [8] Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly. Use a Swedish Notched Rolling Pin to make dimples into the dough (or you can use a fork to make little holes in the dough).

The less-than-healthy crispbreads

But at this time of the year, who can pass up a hunk of Christmas smörgås with honey and mustard marinated salmon. I sure can’t! The ingredient list includes bread flour (or AP), coarse rye flour, whole milk, yeast, salt, flaxseed (whole), sunflower seeds, sesame seeds (not in the image), caraway seeds, and flaky sea salt like Maldon. Note, you can use water instead of milk, but milk makes for a better crispbread. Place in a preheated oven at 210°C and bake for about 20 minutes until almost completely dried out. I seriously hope you consider making one of these delicious Swedish rye flatbread recipes. They’re super delicious and addicting and go well with just about any spread you can think of.

Roll your crispbread thin. PAPER thin.When you think it’s thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven.Now, keep in mind that what makes this recipe different from other ones you’ll find on the web is that you’ll be freezing the dough. By the way, you may have seen Swedish crisp bread at your local grocery store and you may not have known it! This crispbread recipe uses mainly rye four and I’ve also mixed in a little bit of oat flour. However, feel free to experiment with any combination of low gluten flours.