Swedish crispbread

Swedish crispbread

By
From
The Green Kitchen
Makes
12
Photographer
Johanna Frenkel

You won’t find a Scandinavian family that doesn’t have crispbread at home. It’s how we are raised. If you haven’t tried it before, don’t expect a bread, it’s more like a cracker. When baking this, we can’t emphasize enough the importance of making it thin. The thinner you make it, the crispier it becomes. It tastes fantastic with a nice cheese, thin slices of cucumber and some freshly ground black pepper. Crispbread is famous for keeping for several months when stored in an airtight container, but we usually finish a batch within a week!

Ingredients

Quantity Ingredient
250ml lukewarm water
2 teaspoons sea salt
3 teaspoons fast-action dried yeast
2 tablespoons cumin seeds
120ml cultured buttermilk
250g wholegrain rye flour
225g wholegrain spelt flour
40g linseeds, crushed
2 tablespoons coarse sea salt

Method

  1. Pour the lukewarm water into a medium-sized bowl. Add the salt, yeast and 1 tablespoon of the cumin seeds and stir with a wooden spoon. Stir in the buttermilk.
  2. In a separate bowl, sift the rye flour and spelt flour together and add half of it to the yeast mixture. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes in the bowl, adding more flour if it sticks to your hands.
  3. Divide the dough into 12 small buns, around 5 cm wide and place on a floured surface. Cover with a damp cloth and leave to rest for 1 hour.
  4. Preheat the oven to 200°C. Place one of the buns on a sheet of baking paper and use a rolling pin to roll it into a very thin disc, about 20 cm diameter. Cut a small hole out of the centre of each to ensure even crispness. Sprinkle some cumin seeds, linseeds and sea salt over the dough as you roll it.
  5. Prick each disc with a fork all over, then transfer to a baking tray. Depending on the size of your oven, you can fit one or two breads on each baking tray. Bake for around 8 minutes, until crisp and brown. Continue to roll out the rest of the buns, but always keep an eye on those in the oven. They are so thin that they go from baked to burned in no time. Cool on a wire rack.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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