Knäckebröd - Swedish Crispbread
Knäckebröd is a traditional Swedish crispbread that has been consumed in Scandinavia for centuries. It was originally made to be preserved for long periods during the cold winter months. The thin sheets of rye flour dough were baked in wood-fired ovens to achieve a hard and crispy texture. Today, knäckebröd is a healthy alternative to white bread and is excellent served with butter, cheese, or even fish pâté.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the rye flour, wheat flour, and salt.
2
Add the dry yeast, then gradually pour in the water while kneading the dough.
3
Knead the dough for 8-10 minutes until it becomes elastic. If it is too dry, add a little water.
4
Cover and let rest for 30 minutes.
5
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6
Divide the dough into 6 equal portions, then roll each portion out into very thin sheets, about 2 mm thick.
7
If desired, sprinkle the dough with sesame seeds or flax seeds, then gently press them in with a rolling pin.
8
Using a fork or dough docker, prick small holes in the surface of the dough to ensure even baking.
9
Bake the crispbread sheets for 12-15 minutes, or until golden brown and crisp.
10
Let cool completely, then break into smaller pieces and serve with butter or cheese.
