Roll a kruskavel (a notched rolling pin)over the dough round a few times or poke it all over with a fork.This helps keep it flat and ensures maximum crispiness. If you enjoy Scandinavian baking and want to start making more of your own crispbread and flatbread, I highly recommend investing in a kruskavelof your own. It’s an invaluable tool for the Nordic baker. The ingredient list includes bread flour (or AP), coarse rye flour, whole milk, yeast, salt, flaxseed (whole), sunflower seeds, sesame seeds (not in the image), caraway seeds, and flaky sea salt like Maldon. Note, you can use water instead of milk, but milk makes for a better crispbread.

In the case of unleavened crispbread, 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. [8] Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup. Use a pizza cutter to even out the edges if necessary. Don’t worry if your crispbread is more amoeba-shaped than round. Simply use a pizza cutter to even out the edges. Or leave your crispbread amoeba-shaped! That’s rustic and charming, too. The more you make your own crispbread at home, the better you will become at rolling out the dough. But at this time of the year, who can pass up a hunk of Christmas smörgås with honey and mustard marinated salmon. I sure can’t! I seriously hope you consider making one of these delicious Swedish rye flatbread recipes. They’re super delicious and addicting and go well with just about any spread you can think of.

Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings. By the way, you may have seen Swedish crisp bread at your local grocery store and you may not have known it! Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours.

More crispbread recipes

Now, add the warmed milk into your stand mixer bowl. Then, with the mixer running at a low speed, slowly add the mixed flour, reserving half of a cup. Then slowly add your flax and sunflower seeds. Continue mixing on low speed until the dough forms into a ball and cleans the bowl (about 4 minutes). If your dough is too wet, slowly add the rest of the flour mixture. If the dough is too dry, add a touch of water. Then knead the dough in your mixer on medium speed for about 6-8 minutes. Crispbread was traditionally made only twice a year and stored on a long pole hanging near the ceiling, hence the hole in the center of each piece. When you were ready for another crispbread, you could simply climb up, slide one off the pole and give it a little dust off. While this storage method is very charming, modern day Scandinavians are more likely to opt for an airtight container to keep their crispbread fresh AND dust-free. Bake until golden brown and crisp.DO NOT remove your crispbread from the oven too soon. This leads to sogginess. You want to make sure your crispbread is crispy all the way through. While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia: Roll your crispbread thin. PAPER thin.When you think it’s thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven.

Brighten your mornings with the crunchy goodness of crispbreads and flatbreads. These versatile delights are fantastic for pairing with your favourite toppings or enjoying on their own. From savoury to sweet, our range offers a satisfying crunch in every bite. Using a shot glass, cut a hole out of the centre of each dough round. Traditionally, these rye crispbreads were made in large batches only a few times a year, then hung on poles or cords high up near the ceiling to dry, crisp and store them. It’s useful to do this if you intend storing them around a pole or hang them on a cord to dry. Shape another little crispbread out of the dough cuttings to avoid wastage. Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes. Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top.

How to choose the best crispbread

Many people enjoy eating Swedish crispbread with butter spread on top. Others enjoy spreading jam or honey, too. Still, there are those who enjoy eating crispbread with cheese, smoked salmon, or ham, among other foods. Place in a preheated oven at 210°C and bake for about 20 minutes until almost completely dried out. Traditional Swedish rye crispbreads consist of a round flat loaf with a hole in the middle. Why the hole, you may ask? Well, that’s to make it easier for storage! These loaves of bread would be hung on a long pole, leaving more space in the kitchen.