This recipe comes to us courtesy of Björn Stebeck from the Salt & Brygga restaurant in Malmö, Sweden.
The crisp bread
400 g organic wheat flour
120 g organic rye flour
50 g organic syrup
20 g yeast
2 dl water
salt, fennel seeds and cumin to taste.
Start by combining the yeast and the water in your mixer or in a bowl and stir until blended. Add the syrup and the rye flour and stir. Then add the wheat flour while stirring.
Add salt, fennel seeds and cumin. Take the dough out of your bowl and work it with your hands for a couple of minutes.
Cover with a cloth or with plastic film. Let it rise for a minimum of 1 hour.
Heat the oven to 200 degrees.
Roll out the dough using a rolling pin. The flatter the better!
Cut any kind of shapes you like and place on a tray with baking paper.
Put the tray in the oven for about 10 minutes.
Ps. If you want to make the black "squid" knäckebröd, just add a tablespoon of squid ink to the water at the beginning of th
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