Fröknäcke
Crown Yeast- 40 min
- 1 hour 50 minutes
Roll out this crispbread dough thinly and prick it with a fork, then brush it with water and top it with your favorite seeds. You can make large pieces, cut them out with fun shapes, or cut them into strips to dry in the oven. This dough keeps very well in the fridge for a few days, so you don’t have to bake it all at once.
3.67/5
3 VotesHere's how:
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1
Dissolve the yeast in the water. Add the remaining ingredients and mix in a mixer for 1 minute on low speed and 2 minutes on high speed, or knead by hand for 10 minutes.
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2
Let the dough rest for 2 hours, or place it in a bag in the refrigerator overnight. It will keep in the refrigerator for a few days.
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3
Roll out the desired amount of dough thinly on a floured surface, prick it with a fork, brush with water, sprinkle with seeds of your choice, and cut or cut out into the desired shapes.
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4
Line a baking sheet with parchment paper and let it sit at room temperature to dry for 30 minutes.
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5
Preheat the oven to 230 °C and bake the bread for about 7 minutes, depending on its size.
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6
Let the crispbread cool on a wire rack and dry thoroughly.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 250 g (2.5 dl) water, lukewarm
- 250 g (about 4 dl) special-purpose wheat flour
- 200 g (about 3 dl) coarse rye flour
- 6 g (1 tsp) salt
- 2 g (0.5 tsp) baking soda
Brushing
- water
Garnish
- e.g., flax seeds, psyllium seeds, sunflower seeds, flaked salt
The recipe comes from
kronjast.se
