Basics

Knäckebröd (Swedish rye crispbread)

Name: Knäckebröd (Swedish rye crispbread)
Total time: 60 min
Yield: serves 10
Ingredients: 200 g Farine de sarrasin; 150 g Flour; 7 g Baker's yeast; 1 c. à c. Salt; 2 c. à s. Olive oil; 2 c. à s. Sesame seeds

Preparation time: 1 h
Servings: serves 10

Ingredients

serves 10

Farine de sarrasin — to buy200 g
Flour — to buy150 g
Baker's yeast — to buy7 g
Salt — to buy1 c. à c.
Olive oil — to buy2 c. à s.
Sesame seeds — to buy2 c. à s.

Preparation

Dissolve the yeast in warm water with a pinch of sugar and let sit for 10 minutes.
In a large bowl, mix the rye flour, wheat flour and salt, then stir in the water-yeast mixture and the oil to form a soft dough.
Knead for 5 minutes, cover and let rise for 40 minutes at room temperature.
Divide the dough into 8 balls, and roll each one out very thinly (2-3 mm) on a floured surface: the thinner it is, the crispier it will be.
Prick the whole surface with a fork to stop it puffing up in the oven, and sprinkle with sesame seeds or coarse salt to taste.
Place on a parchment-lined baking sheet and bake at 220°C for 10 to 12 minutes, until golden and dry to the touch.
Let cool completely on a rack: the bread hardens and turns nicely crisp as it cools.