Homemade crispbread
Marie Skogström- 1 sheet
- 30 min
- 1 hour 30 minutes
A delicious crispbread that lasts a long time and serves many people.
Follow Marie’s lead—she likes to mix things up with different flavors, toppings, and shapes. Experiment and choose what works best for you. The simplest way to make crispbread is to roll out the dough large and thin on a baking sheet. Prick it with a fork, bake it, and just break off the pieces when serving!
3.45/5
268 VotesHere's how:
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1
Stir the yeast into the milk. Combine all the ingredients in a food processor and process until you have a smooth dough.
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2
Let it rise for 45 minutes.
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3
Preheat the oven to 220 °C. Roll out the dough very thinly and cut it into different shapes, or roll it out onto a whole baking sheet and prick the dough with a fork.
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4
Bake until the crispbread has turned a nice color. Depending on the size, about 20 minutes for full-size sheets and 8–10 minutes for the smaller ones. The crispbread should be completely dry!
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 (1/2 packet) KronJäst for Bread, fresh
- 400 g (about 4 dl) milk, about 25 °C
- 500 g (about 8 dl) flour, mixed varieties (such as spelt flour, fine rye flour, and wheat flour)
- 50 g butter, at room temperature
- 20 g (about 2 tbsp) fennel seeds, ground
- 20 g (about 2 tbsp) cumin seeds, ground
- 20 g (about 1 tbsp) sea salt
The recipe comes from
kronjast.se
