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swedish crispbread knckebrd


this is the traditional swedish crispbread often served at midsummer or christmas together with herring and cheese (sos - sill, ost, smor). i prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. make sure the oven is as hot as possible. the hole in the middle is traditional, and necessary for the placing on the stick. if you don't have a swedish roller, prick the breads everywhere with a fork before baking.


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  1. Dissolve yeast in the water
  2. Add salt and fennel / aniseed
  3. Add rye and enough wheat flour to make a quite firm dough
  4. Knead vigorously for at least five minutes
  5. Divide into 16 parts and roll to balls
  6. Let rise
  7. Covered
  8. For 40 minutes
  9. Heat the oven to maximum heat
  10. Roll out one piece at a time to a thin circle
  11. 8-10 inches in diameter
  12. Use plenty of rye flour when rolling
  13. Make a one-inch hole in the middle
  14. Prick the surface all over with a fork
  15. Bake one at a time on a dry tray in the oven for about 2-4 minutes
  16. They should get brown
  17. But not too burnt
  18. Slip them on a stick through the hole in the middle to cool
  19. Store in a dry place and eat with butter
  20. Cheese and / or pickled herring
  21. Maybe together with beer and aquavit

Step 15

Total Time in Minute 100

Ingredients Count 6

cooking swedish crispbread  knckebrd

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Rye flour

Wheat flour

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