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Swedish Rye Crispbread

Swedish Rye Crispbread

This is the most versatile of all Swedish food specialities and one most loved as well! Swedes have crispbread with breakfast, lunch or dinner, and it is a tasty staple of an everyday Nordic diet.   

The traditional shape of these holey crispbreads comes from the time when they were stored on a pole over the fire to stay crisp, but an airtight container works, too.

Ingredients

  • 300g/10½oz wholemeal rye flour, plus extra for dusting
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 heaped tsp anise seeds or fennel seeds
  • 1 tsp honey
  • 30g/1oz butter, softened

For the topping (optional)

  • 1 free-range egg white
  • mixture of seeds, such as caraway, anise, poppy, sesame

 Method

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.
  • Generously flour a work surface and turn out the dough. Roll the dough out thinly.
  • Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds.
  • Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.
  • For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.
  • Bake for 12-15 minutes. Remove and leave to cool on a wirerack.

 

Recipe courtesy by "The Hairy Bikers". 

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