Swedish Crispbread (knäckebröd)

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 1 1/2 teaspoons yeast (or 1 package dry yeast)
• 2 cups lukewarm water
• 1/2 tablespoon salt
• 1 tablespoon fennel, crushed or 1 tablespoon anise seed
• 3 1/2 cups coarse rye flour
• 1 1/2-2 cups wheat flour

Recipe

• 1 dissolve yeast in the water (if using dry yeast, follow instructions).
• 2 add salt and fennel/aniseed.
• 3 add rye and enough wheat flour to make a quite firm dough.
• 4 knead vigorously for at least five minutes.
• 5 divide into 16 parts and roll to balls.
• 6 let rise, covered, for 40 minutes.
• 7 heat the oven to maximum heat.
• 8 roll out one piece at a time to a thin circle, 8-10 inches in diameter.
• 9 use plenty of rye flour when rolling.
• 10 make a one-inch hole in the middle.
• 11 prick the surface all over with a fork (in sweden we have special rolling pins for this purpose).
• 12 bake one at a time on a dry tray in the oven for about 2-4 minutes.
• 13 they should get brown, but not too burnt.
• 14 slip them on a stick (e. g. a broom) through the hole in the middle to cool.
• 15 store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.