Rye flatbread

Rye flatbread

By
From
The Scandinavian Cookbook
Serves
10
Photographer
Lars Ranek

Knäkebröd is a very healthy flatbread and this version, made with rye flour, is easy to make at home. It is perfect with cheese, and a great snack with honey, and will keep in an airtight container for up to a week.

Ingredients

Quantity Ingredient
50g fresh yeast
500ml lukewarm water
1 teaspoon salt
2 teaspoons aniseed
1 tablespoon honey
100ml sunflower oil
200g rye flour
200g rolled oats
250g plain wheat flour

Method

  1. Dissolve the yeast in the warm water, then add the salt, aniseed, honey and oil and mix well. Add the rye flour, oats and half the wheat flour and mix for 5 minutes if using an electric mixer, or for 10 minutes if making the dough by hand. Sprinkle the rest of the wheat flour over the dough and leave it to rise for 15 minutes.
  2. Preheat the oven to 220°C and line a baking sheet with baking paper. Knead the dough on a floured work surface, then divide it into ten equal pieces and roll each one into a very thin disc. Lay the flatbreads on the baking paper and bake for 5–8 minutes until crisp.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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