In Sweden these are eaten with most meals of the day. Making them at home is incredibly easy and, best of all, crisp bread can be stored for months in an airtight container. The Swedes use a kruskavel (a rolling pin with large studs) to roll out their crisp bread, resulting in small dimples all across the surface. A similar effect can be achieved by dotting the surface with a fork.
Ingredients
- 350g rye flour, extra for dusting
- 350g wheat flour
- 4 tblsp sesame seeds
- 3 tblsp linseed
- 2 tblsp caraway seeds
- 7g sachet of easy blend dried yeast
- 500ml warm water
- 1 tsp honey
- Pinch of salt
Method
- Combine the flours, seeds and yeast in a mixing bowl and make a well in the centre with the back of a wooden spoon.
- Measure the warm water and stir through the honey and salt. Pour the water into the well and, using a wooden spoon, slowly incorporate the wet and dry ingredients until you have rough dough. Turn the dough out onto a floured work surface and knead gently for 3-4 minutes until it becomes smooth. Form the dough into a smooth ball and put it in a bowl. Cover with cling film and a damp cloth. Leave in a warm place to rise for about an hour until the dough has risen slightly.
- Preheat the oven to 220C (425F0, Gas Mark 7. Turn the dough out onto a floured work surface and roll into a long thin sausage and then cut out small ping pong-sized balls. Roll each ball into 22mm thin 20cm rounds on the floured work surface and transfer to baking sheets. The Swedes use a rolling pin with ridges to get a dappled surface (see recipe introduction, above), but you can do the same by pricking with a fork.
- Bake for about 10 minutes, turning halfway through the cooking time. Allow the crisp breads to cool on a wire rack before transferring to an airtight container to store until needed.
