Recipe: Yummy A Flat Wonder: The Crispbread (with recipe)

A Flat Wonder: The Crispbread (with recipe). Add the salt to the flour. Crumble the yeast into the water (it should be pleasantly warm) and dissolve it. Add the yeast+water to the salty flour.

Crispbread is a flat, dry bread or cracker mainly made from rye flour. It has a distinctive bubbly texture and knobbly appearance. Use a pegged rolling pin to cover the surface of the dough with small indentations to create texture in the crispbread. You can cook A Flat Wonder: The Crispbread (with recipe) using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of A Flat Wonder: The Crispbread (with recipe)

1. It's 500 g of rye flour.
2. Prepare 1 tsp of salt.
3. Prepare 10 g of yeast.
4. Prepare 400 ml of water.

If you don't have a pegged rolling pin, prick the. Sprinkle a board generously with flour and turn the dough out onto it. Form each into a round ball, using flour freely to keep the dough from sticking to your hands or to the board, but. The commercial Scandinavian-style crispbreads are fine, dark with rye flour and pockmarked with holes, but those we make ourselves will have an A homebaked crispbread has a tendency to twist and warp in the oven, emerging with an uneven quality to charm and tempt in a way a factory-made.

A Flat Wonder: The Crispbread (with recipe) step by step

1. Add the salt to the flour.
2. Crumble the yeast into the water (it should be pleasantly warm) and dissolve it.
3. Add the yeast+water to the salty flour.
4. Cover the bowl and leave it in a warm place for 60 minutes.
5. After the 60 minutes are up, roll out a smaller part of the dough (preferably a 12th, but I didn't really manage to do that) and pierce the surface with a fork.
6. Bake it for 15-20 minutes in a pre-heated 200C oven..

Crispbread or 'knækbrød' as we say in Denmark is a flat, dry bread typical of Scandinavian. Transfer the rolled out crispbread to a baking tray Repeat the procedure with the other half of dough. This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit. Knækbrød is a rye flour cracker with various seeds widely consumed in Scandinavia, as well as the Netherlands and the UK.