Knäckebröd (Swedish Crispbread)
Customarily served during the warmer season, but eaten year round in Sweden, these earthy, thin crackers are delicious topped with smoked or pickled fish, or sliced cheese. See the recipe »
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Cooking tools:
- Rolling pin
- Cookie cutter
- Instant-read thermometer
- Mixing bowl
- Plastic wrap
- Parchment paper
- Baking sheet
- Fork
- Pastry brush
- Tongs
- Oven
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
Ingredients
- 1 cup milk, heated to 115°
- 1 1⁄2 tsp. honey
- 1 1⁄2 tsp. barley malt syrup
- 1 (¼-oz.) package active dry yeast
- 1 1⁄2 cups whole wheat graham flour
- 2⁄3 cup rye flour
- 1⁄4 cup spelt flour
- 1⁄4 cup whole wheat flour
- 1 1⁄2 tsp. lightly crushed fennel seeds
- 1⁄2 tsp. kosher salt
- 1 tsp. flaked sea salt
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