Swedish Crisp Bread (Traditional)

Swedish Crisp Bread (Knäckebröd) - 6th century recipe in a Santa Fe milieu

I love this bread! Although, it might not technically be a bread – it's more of a cracker – it is a wonderfully delicious base for every topping. These beautiful crackers can be purchased at any local grocery store in Sweden (and you can find them at Kaune's Neighborhood Market in Santa Fe); but, it's so much more fun making them yourself. Here's the recipe and do go wild and add your own flair. 

Swedish Crisp Bread

2 cups/500 ml buttermilk/lättfil

2 -1/4 teaspoons dry yeast

2 and 1/2cups/6 dl Stone Ground Rye Flour

2 and 1/2 cups/6 dl All Purpose Flour

3 teaspoons salt

Extra rye flour for rolling and preparing 

Crank up your oven to 400°F/200°C

Warm the buttermilk to a finger warm temp. Mix with the yeast and let stand for 15 minutes. 

In a large bowl, combine the yeast mixture with the flours and salt. Mix well, using a standard mixer or your hands (the best kitchen utensils). Combine until a soft dough is formed. Cover the bowl with plastic wrap and your favorite dish towel. Let rise for an hour or so. 

Divide the dough into equal portions (I usually get about six portions from this recipe) and set aside. Spread a little love and a whole lot of rye flour on a baking board/countertop and start rolling. You can use a regular rolling pin but I prefer the Swedish "hedgehog" rolling pin as it gives the cracker/bread its lovely little dimples. (Amazon has a deep notched rolling pin - check it out https://www.amazon.com/Linden-Sweden-Deep-Notched-Rolling/dp/B008PB4FOI)

My "hedgehog" rolling pin 

Roll each portion into a circle. Using a small glass, punch a hole in your circle. Place gently on a parchment lined baking sheet. (Save those holes for extra crackers.)  Brush with a bit of olive oil and add your favorite toppings: smoked sea salt, black sesame seeds, and/or, my favorite, furikake (World Market in Santa Fe and ICA in Sweden!) Pop them (and your holes) in the oven, two baking sheets at a time, and bake for 20-30 minutes. Altitude (as in Santa Fe) begs for a little extra time in the oven. Just give it a peek and make sure it looks dry and crispy. Let dry in the oven, on drying sheets, or on rungs (à la 6th century Sweden). 

And enjoy!