Swedish crispbread
Traditional crispbread baked on rye and whole wheat. Carefully flavored with seeds and flake salt. Eat it with all kind of food, or as snacks to the drink. Or why not with just a dollop of butter.
Ingredients
- 500 gram water
- 20 gram honey
- 15 gram yeast fresh
- 100 gram sourdough starter rye or wheat
- 250 gram whole wheat flour
- 550 gram whole rye flour
- 20 gram sea salt
- 4 gram bicarbonate (baking soda)
Instructions
- Mix all ingredients except toppings. Knead the dough for 5 minutes.
- Divide the dough in two and wrap the pieces with cling film. Place the dough in the refrigerator for 24 hours.
- Take out the dough from the refrigerator at least two hours before it's time to bake.
- Flour your working surface and roll out the dough thinly, not thicker than 2 mm.
- Prick the dough with a fork. About 1 inch/2.5 cm between each mark.
- Brush lightly with water a spread with preferred seeds and flake salt.
- Sprinkle some rye flour and cut into desired form and size. A pizza cutter works fine.
- Place the pieces on baking plates and let them rise for 40 minutes.
- Preheta your oven to 390ºF / 200ºC.
- Bake for 10-15 minutes.
- Let cool for at leats an hour.
Notes
This is a hybrid version of crisp bread, meaning I have used both fresh yeast and baking soda together with sourdough starter. If you want to use sourdough starter only, that works fine. Just add 50 gram starter and take it out from the refrigerator 3-4 hours before you roll it out.
Tried this recipe?Let us know how it was!