Sofia says: "I’m bringing a bit of Scandinavian crunch to my kitchen this month! To support both Fibre February and the Real Bread Campaign, I’ve put together this simple, rustic Knäckebröd recipe."
- Baker: Sofia Gallo
- Instagram: @In_cucinacon_Sofia
- Makes: 8 - 10 crispbread of 18 cm diameter
- Prep time: 15 min + rising time + shaping time
- Bake time: 8 - 10 min
- Flours used: Wholegrain Spelt, Strong Bread Flour & Organic Dark Rye
Sourdough Knäckebröd: Swedish Crispbread Method
- In a bowl place the starter, water, salt and honey and combine everything together, until your starter is dissolved. If you don’t have sourdough, you can substitute with 1 ½ tsp dry yeast.
- Add your flours and combine into a stiff dough. Cover with a t-towel and let it rest for about 30 minutes.
- After 30 minutes, dust a little flour on a working surface and give a gentle knead. Shape into a dough ball and place in the bowl, lightly oiled. Let rise for about 1 hr in a warm place.
- Once the dough has risen, shape the dough into disks. Firstly divide the dough into smaller pieces, there should be 8/10 of about 65 g each. Then roll out about 1-2 mm thickness and using a lid, I used an 18 cm saucepan lid, cut into circles.
- Use a 7 cm cookie cutter to take out the centre, if preferred, and reserve these to make smaller crackers.
- Place the crackers onto oven trays, lined with parchment paper, dock the surface with a fork, brush with water and sprinkle with sea salt flakes and preferred seeds.
- Bake for 8-10 min in a pre-heated oven 220 ℃ static, until lightly brown. Let them cool down on the tray before moving on cooling racks.
- Enjoy with cream cheese and smoked salmon, or break into smaller pieces and dip in delicious hummus, sprinkled with sumac.
