Scandanavian Crispbread September 04 2014, 1 Comment
Gary Thomas, Spade to Blade
Earth Garden 166
1 ¼ cups lukewarm milk
25g (2tbs) yeast
250g wheat flour
250g rye flour (I also use spelt)
1. Mix the yeast and milk together. Leave to stand somewhere warm a few minutes.
2. Add all other ingredients to the milk and fold together to a firm dough.
3. Knead for 5 or 10 minutes to stretch the gluten.
4. Halve the mixture and roll each half into a sausage shape. Cut into 16 even pieces.
5. Leave balls to prove somewhere warm for 20 minutes.
6. Preheat your oven to 200 celsius.
7. Roll each ball out to the thickness of a 5 or 10 cent piece. I will often use a pasta machine roller for this.
8. Prick the surface all over with a fork or dimpled roller.
9. Bake in the oven for 10 minutes, flip and bake another 2 minutes on the other side. Remove and cool.
These are terrific served with a bit of cheese and apple jelly.They will keep for weeks if stored correctly. You can add contrast at step 2 by folding through a couple of tablespoons of fennel or caraway or poppy seed.
Roll crispbread dough through the pasta machine to the thickness of a coin.
Cooked Scandinavian crispbreads. Serve them with cheese and fruit jelly.