Crispbread with beets, chèvre, and toasted walnuts

Name: Crispbread with beets, chèvre, and toasted walnuts
Prep time: 45 min
Total time: 2 h 15 min
Yield: 3 st plåtar
Ingredients: 25 g (1/2 pkt) KronJäst för Matbröd, färsk; 150 g (1 påse) KronJäst Surdeg Råg; 250 g (2,5 dl) vatten; 250 g (4,2 dl) vetemjöl special; 200 g (3,6 dl) grovt rågmjöl; 6 g (1 tsk) salt; 2 g (2 krm) bikarbonat; 100 g (2 dl) färsk rödbeta, riven; 50 g chèvre, smulad; 150 g valnötter, rostade och finhackade

KronJäst
3 metal sheets
45 min
2 hours 15 minutes

Colorful crispbread with beets, chèvre, and toasted walnuts. Perfect as a snack to accompany a cheese platter or with delicious canapés. You can roll out large sheets of crispbread, cut them into strips, or cut them out into any shape you like.

4.33/5

3 Votes

Here's how:

1

Toast the walnuts on a baking sheet lined with parchment paper at 225 °C for about 5–8 minutes. Stir occasionally. Let the walnuts cool, then chop them finely.
2

Peel and grate the beets; be careful, as they stain easily.

Place the beets on paper towels and squeeze out some of the juice.
3

Dissolve the yeast in the water.
4

Combine all the ingredients except the chèvre cheese and the chopped walnuts; mix on low speed for 3 minutes.
5

Add the walnuts and stir gently for 1 minute.
6

Crumble the chèvre cheese and mix it in slowly for about ½ minute; there should still be a few lumps of cheese in the dough.
7

Let the dough rest at room temperature for 60 minutes. Cover the bowl with plastic wrap or a lid. You can also choose to refrigerate the dough overnight.
8

Roll out the dough thinly, about 1–2 mm, and prick it with a fork. Cut out the desired shapes and place them on a baking sheet lined with parchment paper.
9

Let the crispbread sit at room temperature for at least 30 minutes.

Preheat the oven to 225 °C.
10

Bake for about 7–10 minutes, or until the crispbreads are hard.