FINN CRISP Original Rye Crispbread, 250g

Product Information

Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes. Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor. 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. Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir. TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.

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). 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 ] Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl. 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.By the way, you may have seen Swedish crisp bread at your local grocery store and you may not have known it! You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide Or, use a bagel cutter and make them individual-sized. 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! Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too.

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. 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)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.

Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on Crispbread Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings. 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. Roll a kruskavel (a notched rolling pin)over the dough round a few times or poke it all over with a fork.This helps keep it flat and ensures maximum crispiness. If you enjoy Scandinavian baking and want to start making more of your own crispbread and flatbread, I highly recommend investing in a kruskavelof your own. It’s an invaluable tool for the Nordic baker.Instant yeastserves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions). Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes. If you like this rye crispbread recipe, you might also want to explore this traditional South Tyrolean Schüttelbrot recipe. More crispbread recipes Crispbread traditionally consists of wholemeal rye flour, salt, and water. Today, however, many kinds of crispbread contain wheat flour, spices and grains, and are often leavened with yeast or sourdough, and milk or sesame seeds can be added. [7] Use any flour you want. If you want to go rustic, use stoneground, and if you want to go healthy, use fine rye, spelt or barley flour.

There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats.

More crispbread recipes

Although each family makes them differently, these are the basic steps for producing some of the best Swedish crispbread recipes. 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. Serve with any number of accompaniments. Try them with marinated herring, cured salmon and beet and dill salad. Traditionally, Swedes wanted a bread that was easy to bake and would keep well - most therefore chose to bake crispbread. Nowadays it is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry. Chloe, on the other hand, is a purist and prefers hers plain… Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”.