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In the Kantine Kitchen: Swedish Rye Crispbread

swedish rye crispbread kantine

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The round, vinyl record-sized crackers, made by the farmer’s wife and baked in her wood-fired oven, were like no other I’d tried before. They were wafer thin, brittle and with just the right amount of crushed caraway seeds and sea salt.

Ingredients

Scale

Instructions

  1. In a large bowl, stir yeast and lukewarm water together until yeast is dissolved. Allow to stand at room temperature for 10 minutes. Stir in 4 cups flour, butter, caraway seeds (if using) and kosher salt. The dough may seem a bit wet, but that can be adjusted later. Cover and let rest for 45 minutes.
  2. Preheat oven to 450°F and line a baking sheet with parchment paper. Divide the dough in half, and then divide each half into 4 balls.
  3. Sprinkle rye flour on the work surface and roll 1 ball out into a disk, about 8 inches in diameter and very thin. If the dough seems too sticky to handle, be more liberal with the rye flour. Gently transfer the disk to parchment paper. Roll a decorative rolling pin over the disk or, alternatively, prick it evenly with a fork. Punch a 2-inch hole in the middle of the disk using cookie cutter or glass. Sprinkle a bit of water on the disk, followed by a dash of flaked salt.
  4. Bake for 5 minutes, turn the bread over and return to oven for additional 5 minutes. The bread should be cooked through and just beginning to color. Transfer to rack to cool completely before storing in airtight container. Repeat process with remaining dough balls.
  5. The breads should crisp up considerably when cooled. If not quite crisp enough, return to the 350°F oven for 7-8 minutes.

Notes

Suggested toppings:

Blanched asparagus and creamy goat cheese.

Slices of hard-boiled egg, mayonnaise and chives.

Sliced havarti cheese and cucumber slices.

Pickled herring in cream.

Thinly sliced ham with mustard.

Keywords: rye crispbread