söndag, september 09, 2012


Crisp bread or hard bread
Swedish: knäckebröd, hårt bröd, hårdbröd, spisbröd

is a flat and dry type of bread or cracker, containing mostly rye flour.
It is popular in armies and schools because of its light weight and simple, transport-friendly shape. Also, it is very cheap and if stored in dry conditions it will keep fresh and edible for a very long time. Crisp bread is a staple food and was for a long time considered a poor man's diet. However, in recent years there has been renewed interest in crisp bread in the Nordic countries.
Crisp bread traditionally consists of whole meal rye flour, salt, and water.
Today, however, much crisp bread contains wheat flour, spices and grains, and is often leavened with yeast or sourdough, and milk or sesame seeds can be added.
In the case of unleavened crisp bread, bubbles are introduced into the dough mechanically.
Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking.

Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.
Another method is to knead the dough under pressure in an extruder.
The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.
Crisp bread is only baked for a few minutes, at temperatures usually between 200 and 250 °C.
It is possible to bake crisp bread at home, but most of crispbread currently produced industrially.
If you make your own crispbread, then a "Kruskavel" ( Textured rolling pin to flatten and perforate Crisp breads ) is a good tool.

Here is a recipe that sounds good:

Swedish Crisp Bread with Sunflower seeds

25 g fresh yeast
500 ml tepid water
3 tsp salt
1 tbsp honey
800 ml coarse rye flour (3.2 cups)
200 ml wheat flour (0.8 cups)
200 ml wholewheat flour (0.8 cups)
150 ml sesame seeds (0.6 cups)
100 ml sunflower seeds (0.4 cups)
3-4 tbsp linseed

More sesame seeds
flaky sea salt

Dissolve the yeast in the water, and add salt, honey and rye flour.
Stir and add all other ingredients. Knead by hand or in a machine, and add some extra wheat flour if the dough is too sticky. Move the dough to a clean bowl, cover with tea towel and leave to rise for one hour.

Roll out the dough into a long sausage shape, and divide into 15 pieces.
Roll out each piece into a thin round.
Use flour so the dough doesn't stick, and turn it often.
Sprinkle with sesame seeds and sea salt before the final rolling.

Roll a few times with a "kruskavel". If you don't have one, prick the dough all over with a fork. Use a small glass or a cookie cutter to remove a hole from the middle of the round, or just cut a cross in the middle of the bread before baking it so it will easily break into nice pieces after baking.

Place directly on a baking sheet and bake at 200°C
(that's for a convection oven, use 225°C in a regular oven) for 10-12 minuter.
You have to turn them after half the time or they will burn.

Inga kommentarer:

Skicka en kommentar

Dikten "Tomten" av Abraham Viktor Rydberg född 18 december 1828 i Jönköping i Jönköpings län (Småland) död 21 septemb...