Swedish Crispbread (Knäckebröd)

1. 1

   Dissolve yeast in the water (if using dry yeast, follow instructions).

2. 2

   Add salt and fennel/aniseed.

3. 3

   Add rye and enough wheat flour to make a quite firm dough.

4. 4

   Knead vigorously for at least five minutes.

5. 5

   Divide into 16 parts and roll to balls.

6. 6

   Let rise, covered, for 40 minutes.

7. 7

   Heat the oven to maximum heat.

8. 8

   Roll out one piece at a time to a thin circle, 8-10 inches in diameter.

9. 9

   Use plenty of rye flour when rolling.

10. 10

    Make a one-inch hole in the middle.

11. 11

    Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).

12. 12

    Bake one at a time on a dry tray in the oven for about 2-4 minutes.

13. 13

    They should get brown, but not too burnt.

14. 14

    Slip them on a stick (e. g. a broom) through the hole in the middle to cool.

15. 15

    Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

* Per serving · 4 servings · Values may vary.

No additional tips available.