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Swedish crisp bread 0

Publicerad den 2015-03-26 i med taggarna ,

Homemade crisp bread, which can be stored for several months in a dry place.

20 loaves
  • 2 dl water (¾ cup)
  • 25 g yeast (0,055 lb)
  • 3 tablespoons neutral oil
  • ½ teaspoon salt
  • 3 dl wheat flour (1 ½ cups)
  • 2 ½ dl rye flour (1 cup)
  • You will also need:
  • rye flour for baking
  • knobbed lefse rolling pin
  • plasic foil
  • greaseproof paper
  • grate

Passar i viktminskningsfas
Passar i viktminskningsfas


  1. Preheat oven to 250°C (480°F). Dress sheets with parchment paper. Heat the water to 37°C (99°F).
  2. Crumble the yeast into a bowl and stir in a bit of water. Add the remaining water and stir the yeast properly.
  3. Mix together wheat four, rye flour and salt. Mix in the flour in the water, a little at a time, and work into a smooth dough.
  4. Place dough on floured surface and divide it into two parts. Shape each portion to a length and cut into 10 pieces each.
  5. Roll each piece of dough into a ball. Place each ball between plastic foil, sprinkle with flour, and roll with knobbed lefse rolling pin into a thin cake, 15 cm (6 in) in diameter.
  6. Place the loaves on baking sheets, 2 at a time, and bake in the oven about 5 minutes.
  7. Take out and allow the bread to cool on a grate.
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