FINN CRISP Original Rye Crispbread, 250g

Product Information

Prepare the yeasted sponge of this rye crispbread recipe a day before you bake. Although the recipe uses dried yeast, it’s easy to make a sourdough version of this crispbread by swapping the yeast for sourdough starter. Sponge (Day 1) What do we do with all this crispbread? How about having it with caviar and a glass of champagne! OK, that’s not the most common way to enjoy it, but it’s damn good. This crispbread recipe uses mainly rye four and I’ve also mixed in a little bit of oat flour. However, feel free to experiment with any combination of low gluten flours.

This is a very heavy dough, so unless you have a very powerful stand mixer (mine 1500 watts), you will need to hand mix in a large bowl. Also, many people enjoy making this bread because it’s an easy Scandinavian bread recipe and it keeps well, too.

The seven healthiest crispbreads you can buy

TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers. Cut a hole in the center of your crispbread using a round biscuit cutter.Not just because it’s charming and traditional, but also because the center is the last part of the crispbread to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread. Go ahead and leave the little rounds in place while the crispbread bakes. Crispbread in the household is most common in Sweden (figures published in 2003); in Sweden 85 percent of households have crispbread at home, in Germany it is 45 percent and in France 8 percent. [6] Ingredients [ edit ] Flatten the dough into a flat disk shape using two pieces of parchment paper and your hands (one under the dough and the other on top of the dough). Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl.

In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. [8] Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly. Traditional Swedish rye crispbreads consist of a round flat loaf with a hole in the middle. Why the hole, you may ask? Well, that’s to make it easier for storage! These loaves of bread would be hung on a long pole, leaving more space in the kitchen. Roll your crispbread thin. PAPER thin.When you think it’s thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven.Use a Swedish Notched Rolling Pin to make dimples into the dough (or you can use a fork to make little holes in the dough). Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes.

These delightfully wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit, or elegantly with salmon, cold meats, pâtés and dips. Place in a preheated oven at 210°C and bake for about 20 minutes until almost completely dried out. The ingredient list includes bread flour (or AP), coarse rye flour, whole milk, yeast, salt, flaxseed (whole), sunflower seeds, sesame seeds (not in the image), caraway seeds, and flaky sea salt like Maldon. Note, you can use water instead of milk, but milk makes for a better crispbread. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide Or, use a bagel cutter and make them individual-sized. Now, keep in mind that what makes this recipe different from other ones you’ll find on the web is that you’ll be freezing the dough.Look for natural flavor additions like seeds, spices, and herbs, instead of fat or non–whole grain flours. Chloe, on the other hand, is a purist and prefers hers plain… Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes.

Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings. Crispbread traditionally consists of wholemeal rye flour, salt, and water. Today, however, many kinds of crispbread contain wheat flour, spices and grains, and are often leavened with yeast or sourdough, and milk or sesame seeds can be added. [7] Traditionally, Swedes wanted a bread that was easy to bake and would keep well - most therefore chose to bake crispbread. Nowadays it is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry. Combine the sponge ingredients in a bowl, cover with a lid and keep at room temperature for approximately 16 hours. For a sourdough version of this recipe, simple replace the dried yeast with 10g of sourdough starter. All other steps can remain the same. Final Dough (Day 2)

Enter your email below and receive a copy of my free ebook, Scandinavian Baking Favorites!

Serve with any number of accompaniments. Try them with marinated herring, cured salmon and beet and dill salad. Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. Absolutely! Substitute plant-based milk for the regular milk and your favorite vegan butter substitute for the butter. What to Serve on Crispbread Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough. Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven.