Swedish Rye Flatbread

These were fun to make and I loved the flavour of the bread spice in them. Crackers are as easy to make as cookies, and I think should be made at home more often. 

 

Having said that... I will probably continue to buy most of my Scandinavian style rye crackers. This definitely lacks the convenience factor.

 

If you want to get serious, though, there is a special rolling pin for Scandinavian crispbreads and flatbreads, which rolls in a waffle-like texture. I'd kind of like to get my hands on one, but I probably won't because of space considerations. And laziness. 

 

Traditionally these were made in large quantities and hung from the rafters using a hole cut in the middle before baking. Yay! Dusty, smoky crackers. But the good news is, these will keep very well and may even improve with sitting. (We ate ours fast enough I can't say that for sure.) For storage, though, I recommend more of a cool, dark, and air-tight environment. 

8 to 16 large crackers

40 minutes work time, broken up; includes baking

2 1/2 to 3 hours rising time

1 cup warm water

1 teaspoon yeast

2 cups coarse whole rye flour

1 cup whole spelt flour

1/2 teaspoon salt

1 1/2 teaspoons fennel seed AND 1 1/2 teaspoons caraway seed

OR 1 tablespoon bread spice

rye or spelt flour to knead and roll out

1 teaspoon mild vegetable oil

a little coarse sea-salt 

The water should be just warm to the touch; add the yeast and let it dissolve as you mix the remaining ingredients. 

Mix the rye flour, spelt flour, salt, and spices in a large mixing bowl. Mix in the water to form a dough, then turn it out on a clean counter or board to knead. Dust it with flour as required to keep it from sticking. Knead for 5 minutes, or a little longer if necessary, to form a smooth, elastic dough. 

 

Use the oil to grease a clean mixing bowl. Turn the dough over in it to coat it, then cover it with a slightly damp tea towel and leave it to rise in a warm spot for 2 hours. 

 

Preheat the oven to 400°F. 

Divide the ball of dough into 8 to 16 evenly sized pieces. Roll them out on a clean, flour-dusted surface very thinly, one at a time. Pierce each one all over with a fork, then sprinkle with a little coarse sea salt. press it in gently, then transfer the flatbread to a pizza pan or baking pan. You can put as many as will fit on each pan; they can be crowded but should not touch. You can cut a circle out from the middle of each one if you like - lay out the circles to bake too. Let them rise again for half an hour to an hour.

 

Bake for 8 minutes, then turn them over. Bake for a further 7 to 9 minutes, until lightly browned and firm. Let cool. They can be wrapped up and stored until wanted, or hung from the rafters if you prefer. 

 

 

 

 

Last year at this time I made Two Potato & Celeriac Salads.