Description
A way to turn Knäckebröd into festive crackers
Ingredients
Scale
- first
- 25 grams fresh yeast
- 1 tablespoon honey
- 200 ml (almost 1 cup) yogurt
- 400 ml (1 2/3 cup) water
- 600 ml (2 ½ cup) rye flour
- about 600 ml (2 ½ cup) regular flour
- and later
- 100–200 ml ( ½ – 1 cup) regular flour for rolling the breads
- caraway seeds, toasted and crushed
- fennel seeds, toasted and crushed
- sesame seeds, toasted
- dried Rosemary, crushed
- flaky sea salt
- some olive oil to grease the baking tin
Instructions
- Warm the yogurt with the water to 37°C (100°F). Dissolve the yeast in some of the warm yogurt mixture. Add the rest of the liquid and blend in honey and rye flour. The dough will be quite sticky.
- Cover the bowl and keep at room temperature in a draft-free area overnight or for at least 6 hours.
- When the dough is ready, work in the regular flour. Continue to work the dough on the counter top until the dough is smooth. Preheat the oven to 225°C (435°F).
- Divide the dough into 15-20 equal parts.
- With your fingers sprinkle either caraway, fennel, sesame, rosemary together with flaky sea salt over each part and roll them into balls.
- Use a rolling pin and some regular flour to roll out every ball of dough very thinly. Using a cookie cutter or a sharp knife, cut into approximately 5 cm (2 inch) shapes.
- Place as many as you can fit on a baking tin greased with olive oil. Bake the crackers immediately for about 8-10 minutes in the middle of the oven. Depending on your oven you may have to turn them over to get a nice all around color. Repeat until all your dough is rolled out.
- When finished let the crackers cool on an oven rack or a clean table. Keep the crackers in sealed containers.
- Prep Time: 2 hours
- Cook Time: 1 hour