Knäckebröd (Swedish Crispbread)
Customarily served during the warmer season, but eaten year round in Sweden, these earthy, thin crackers are delicious topped with smoked or pickled fish, or sliced cheese. This recipe first appeared in our June/July 2012 issue along with Joy Hui Lin’s story Solstice Snack.
- 1 cup milk, heated to 115°
- 1 1⁄2 tsp. honey
- 1 1⁄2 tsp. barley malt syrup
- 1 (¼-oz.) package active dry yeast
- 1 1⁄2 cups whole wheat graham flour
- 2⁄3 cup rye flour
- 1⁄4 cup spelt flour
- 1⁄4 cup whole wheat flour
- 1 1⁄2 tsp. lightly crushed fennel seeds
- 1⁄2 tsp. kosher salt
- 1 tsp. flaked sea salt
- Stir together milk, honey, syrup, and yeast in a large bowl; let sit until foamy, about 10 minutes. Add the four flours, fennel seeds, and kosher salt, and stir until dough forms; cover with plastic wrap and let sit until slightly puffed, about 1 hour.
- Heat oven to 450°. Working on a floured work surface, divide dough into 4 pieces. Working with one piece at a time, use a rolling pin to roll dough into a 9″ circle, about 1⁄8″ thick. Transfer circle to a parchment paper-lined baking sheet, and using a 1 ½″ round cutter, cut out a hole in the center of the circle. Prick the dough all over with a fork, and brush circle lightly with water; sprinkle with ¼ tsp. flaked sea salt. Bake until lightly browned and crisp, about 10 minutes. Using tongs, flip bread and continue baking until underside is browned, about 4 more minutes. Repeat with remaining dough pieces and sea salt.