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Swedish Knackebrod


1

stick unsalted butter, melted

2 1/2

teaspoons active dry yeast

2

cups Gold Medal™ unbleached all-purpose flour

Seeds for topping (sesame seeds, sunflower seeds, flax seeds, etc.) (optional)

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  • 1

    In the bowl of a stand mixer, combine melted butter and milk. In a separate small bowl, whisk yeast into warm water and sugar. Let sit for 5 minutes, then add it to the milk mixture.

  • 2

    In a separate large bowl, whisk together salt, baking soda and flours. Add them to the milk mixture, stirring to combine. Knead the dough with the dough attachment or by hand for about 5 minutes, then let it rest, covered, for 5 minutes.

  • 4

    Lightly grease the outside bottom of two half-sheet baking pans (preferably 13 x 18-inch). Divide dough into two pieces and roll out onto the outside bottoms of the pans, going all the way to the edges and trying to make the dough an even thickness all over the pan. Sprinkle sesame seeds or a mixture of seeds, if desired, onto the dough and go over once with a rolling pin to secure them.

  • 5

    Poke the dough all over with a fork and, using a pizza cutter, cut it into 4 x 2-inch pieces. Don’t worry about spreading the pieces apart; they’ll shrink while baking. Repeat with remaining piece of dough.

  • 6

    Bake for 25 minutes or until flatbread is a deep, golden brown. Remove from oven and allow to cool completely on a cooling rack. Break connected pieces apart, if necessary. The crackers should be crisp, not soggy or pliable. If they are, let them sit out overnight to crisp them up.

No nutrition information available for this recipe

More About This Recipe

  • I’ve had a thing for crackers ever since I made my own from scratch.

    There is just nothing quite like even the simplest homemade cracker. And when I decided to make Swedish knäckebröd for the first time – because not only do I love those rye crisps from the grocery store, but also because I love the word “knäckebröd” – my realization was even further edified.

    It’s really a crime to even compare these knäckebröd (which means “break bread,” for those sans Swedes in their families) to the rye crisps you get from the store.

    First of all, they’re not made with any rye flour. Secondly, they’re thinner than rye crisps and, thirdly, some of these are covered in seeds, which I’ve also heard is entirely non-traditional.

    But I hope you’ll forgive me, as they still serve the same purpose — to carry slices of meat and cheese into your mouth.

    I usually make two versions of knäckebröd, one with seeds and one without, when I make this recipe to appease those in favor of keeping with tradition.

    Though I have a bit of a preference towards the former, the latter were equally yummy (and possibly better for holding toppings, as the seeds can overpower other ingredients a bit in terms of flavor).

    I was pleasantly surprised, upon eating one (then two, then three, then four…then I lost count) of these crackers, to find a hint of a buttery, enriched dough taste. Enriched doughs like brioche and challah always have that distinct rich flavor from the eggs and milk, and these wafers, though egg-free, still offer that delicious taste.

    Combined with the nutty, savory crunch of sunflower, sesame and flax seeds, I don’t care what they should be called — they’re just worth making.

    More Totally Swede Recipes

    Swedish Kringla Recipe

    Glögg Recipe
    Sandbakelser Recipe

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Thin rye crispbread

Knäckebröd (crispbread) is served always served with a meal in Sweden, so every Swedish supermarket has a wide selection of different types of knäckebröd. Most are made using rye flour and spices, but the thickness varies a lot.

Although you can buy very good knäckebröd outside of Sweden it is worth making the effort to bake some yourself as they always taste a bit special when homemade, especially tunt knäckebröd.

This recipe produces really thin knäcke, much thinner than you can normally buy in shops, so they are almost like crisps (chips). They are good to serve with drinks as an appetiser, although they do have an annoying habit of disappearing very quickly.

Tunt knäckebröd is also good with cheese and some nice pickles, either at the end of a meal or for lunch.

Traditionally knäckebröd was made with a hole in the middle so that the breads could be stored on sticks under the roof. Although these days they are usually stored in tins or wrapped in paper, many people still like to cut a hole in the middle of the bread as a reminder of former times.

Flavouring

Swedes usually flavour tunt knäckebröd with lightly crushed anis (anise), brödkummin (caraway) or fänkål (fennel) seeds. (Brödkummin is a "false friend" to English speakers as it means caraway, not cumin.) My personal favourite is anis as it has a more intense liquorice-like flavour. Whichever you use, lightly crush the seeds with a pestle and mortar to help release their aroma.

Decorating

I like to decorate the knäckebröd with sea salt flakes and black and white sesame seeds. The sesame seeds add little in the way of flavour alongside the intense aroma of anise, so I really only use them for their appearance. (You can buy black sesame seeds in good health food shops, Asian shops or online, but if you can't get black seeds just use ordinary white sesame seeds on their own.) John Duxbury

Summary

• I have based this recipe on using a stand-mixer, such as a KitchenAid or a kMix, but it is also easy to make the dough by hand. (Knead for 4-5 minutes if making by hand.)

• Although traditionally knäckebröd is made in rounds with a hole in the middle, any shape will do provided it is nice and thin.
• Take care not to use too much salt!
• If you have a pizza stone (baking stone), the knäckebröd will appreciate the quick burst of heat. Simply slide the knäckebröd on to a piece of baking parchment and transfer directly to the stone.

Ingredients

35 g* oil, preferably rapeseed
140 g water
115 g rye flour, preferably stoneground
125 g strong (bread) flour, preferably stoneground
½ tsp salt (increase to 1 tsp if not using sea salt flakes)
2 tsp anise seeds, lightly crushed
7 g "fast action" dried yeast, 1 packet
½-¾ tsp sea salt flakes, optional
2-3 tsp black and white sesame seeds, optional
extra rye flour for dusting worksurface

*We recommend using digital scales to measure liquids

Method

1. Preheat the oven to 250°C (480°F, gas 9, fan 220°C) and line a large baking tray with baking parchment.

2. Put the oil and water in a saucepan and heat gently until lukewarm, 40°C (105°F). Stir to ensure that it is evenly warmed.

3. Put the flours, salt and anise seeds in the stand-mixer's bowl and stir thoroughly with a spoon.

4. Add the dried yeast and mix thoroughly.

5. Fit the stand-mixer's dough hook and with the motor running on minimum gradually add the warmed oil and water mixture.

6. Increase the speed to 2 (kMix) or 3 (KitchenAid) for 2-3 minutes until the dough begins to form a ball. (You might need to add a teaspsoon of water if the dough looks too dry, or a teaspoon or two of rye flour if it looks too wet.) If necessary, knead the dough lightly by hand to form a ball.

7. Cover the dough and leave to rest for 15 minutes.

8. Divide the mixture into 12 evenly sized pieces and shape them into balls.

9. Sprinkle the worksurface with rye flour and roll the a dough out until it is about 8 cm (3" diameter), turning and flipping frequently.

10. Transfer to a square of baking parchment and continue to roll it until it is about 18 cm (7").

11. Trim the dough into a circular shape, using a plate as template, and roll in some sea salt flakes and black and/or white sesame seeds if desired.

12. Prick all over with a fork (or roll with a kruskavel).

13. Cut a hole in the centre if desired and the slide onto a baking stone or baking tray.

14. Bake for about 4 minutes, until slightly golden round the edges, but keep an eye on it to ensure that it doesn't burn. Leave to cool on a wire rack.

15. Repeat with the remaining dough balls.

16. Once the oven has cooled to 50°C, put the crispbreads back in the oven and leave to dry and cool completely with the oven door open.

17. Transfer to an air-tight container until required. (They should keep for several weeks.)

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Rye crispbread

Traditionally, most Swedes baked their own bread and usually wanted a bread that was easy to bake and that would keep well most Swedes therefore chose to bake crispbread. (The pattern wasn’t followed by everyone as Swedes in the far north tended to bake a soft, tortilla-type bread and those in the south preferred a syrup-based rye bread, but for the majority crispbread ruled.)

Nowadays crispbread is easy to store in airtight containers, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry.

These delightful wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit or smoked salmon, cold meats, pâtés and dips. John Duxbury

Summary

• Use any flour you want: if you want to go rustic, use stoneground and if you want to go healthy, use fine rye, spelt or barley flour.

• Other toppings to try include anise seeds (aniseeds), linseed, sunflower seeds or a gourmet salt. (The rosemary salt shown above is by Falksalt, a Swedish company, and is available in the UK from Marks & Spencer and online.)

• Use some cutters to make some small individual crispbreads, which are ideal for canapés.
• If you have a pizza stone (baking stone), the knäckebröd will appreciate the quick burst of heat. Simply slide the knäckebröd on to a piece of baking parchment and transfer directly to the stone.
• If the bread loses its crispness, reheat it briefly in the oven.

• Tie some crispbreads with ribbon to make a nice present.

• If you like knäckebröd, try tunt knäckebröd (thin rye crispbread). They are superb with cheese or with an aperitif. Wonderfully moreish.

Ingredients

200 g* whipping cream
300 g water
260 g dark wholemeal rye flour
320 g strong (bread) flour
5 g salt, 1 tsp
14 g "fast action" dried yeast, 1 packet

*We recommend using digital scales to measure liquids

Topping

Method

1. Heat the cream and water together until warm to the touch.

2. Mix the flours and salt in a large bowl. Add the yeast and stir.

3. Add the cream and water mixture and mix together to form a dough.

4. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes.

5. Cut the dough into 6 equal pieces then knead them into round balls.

6. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes.

7. Preheat the oven to 250°C (475°F, gas 9, fan 200°C ).

8. Using the rye flour for dusting, knock back a dough ball and then roll out it out using an ordinary rolling pin to about 15 cm (6”) diameter. Then transfer to a sheet of baking parchment and continue rolling out with an ordinary rolling pin until it is as thin as possible or at least 30 cm (12”) diameter. (Don't worry too much if the dough doesn't end up circular. You can trim roughly if you want but the shape is not critical.)

9. Sprinkle with the salt, sesame seeds and cumin seeds. Roll again to help the topping stick.

10. Make a pattern on the surface using a fork or a kruskavel(a patterned rolling pin).

11. Bake for 5 minutes and then turn over and bake for about another 3 minutes or until dry and hard. Transfer to a wire rack to cool.

12. Repeat with the other dough balls.

13. When the oven has cooled to about 50°C pop the crispbreads back in to dry out. This will help to make them nice and crisp.

14. Store the crispbreads in an airtight container.

Downloads

Swedish Food .com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:


Swedish Hard Tack Crackers

Not quite a cookie, and almost a cracker, hard tack is a traditional flat bread of the Scandanavian kitchen. My grandmother served hers with butter and orange marmalade, which I always enjoyed. These semi-crisp crackers also taste delicious with any good jam (including raspberry rhubarb I can attest), chutney, or cranberry salsa.

I enjoy rolling the dough out with my children, since they can cut out shapes with cookie cutters if they wish. Also, hard tack is low in sugar and easy to pack. We enjoy snacking on these all day long!

Some Swedish cooks, like my mother, have a dedicated rolling pin that presses a unique waffle pattern into the flat dough. In my kitchen we simply use a fork. Either way, this recipe is authentic, passed down from my grandma to my mom to me. I have lightly adapted it to include spelt flour and light brown sugar, with great results. If you are looking for a healthy homemade alternative to store-bought cookies and crackers, this simple recipe is just right.

Recipe for Swedish Hard Tack

Ingredients:

  • 3 cups spelt flour, whole white wheat flour, or unbleached all purpose flour
  • 1/2 cup quick oats
  • 1 heaping teaspoon aluminum free baking powder
  • 1 teaspoon sea salt
  • 2 to 3 tablespoons golden (light brown) sugar, optional
  • 1/2 cup coconut oil, vegan margarine, or butter
  • 1 cup full fat coconut milk (or dairy cream)

Directions:

Sift together dries and mix in shortening, as for pie crust [I used two butter knives]. Then add cream and milk enough to make it soft, not sticky. Use a rolling pin to roll dough as thin as possible [on a lightly floured surface], then prick with a fork. Cut in pieces and bake on a cookie sheet [or baking stone, at 400 degrees F (200 C) for about 10 minutes, until tops are golden but not too dark].

I like to share my recipes at Allergy Free Wednesdays and more .


Wasa Crisp Bread is so good!

This bread can be saved for week, yes even months. You will always have bread in the house.

Some like to eat it with spread cheeze and others with butter only. The old folks like to break it into smaller pieces and add it to the lingonberry jam on a plate. That is really good! I tried it with porridge too.


Knäckebröd – Swedish Crisp Bread Recipe

For the second of Blogging Marathon, I chose to do three Swedish dishes. As you know I love bread, and whenever I get a chance to bake bread, I do it. And when I saw the theme Swedish recipes, I chose to do three Swedish breads. Selecting the recipes was tough. There were so many beautiful breads in Swedish cuisine and I had a hard time selecting three from the list. The very first recipe is the crispbread which is most common in Sweden. They are crispy flat breads which can be served with any topping and the Swedish stock it regularly in their pantry. The bread used to be made with a hole in the centre so that they are stocked up on a wooden rod and left out for drying. But nowadays, they are sold as squares with various seed toppings.

This is basically made with coarse rye flour, but as I couldn’t get it here, I went for some substitutions. All the recipes I saw used wheat flour and rye flour. I used buckwheat flour and sooji to create that coarse rye flour effect and added wheat flour to it. The bread turned out excellent. My daughter whol loves all the breads I bake, loved this to the core. Though I gave away all the other breads, I kept this for Sruti and she had it as her snacks for nearly four days in a row. She also took it to school for her friends. I used some caraway seeds as topping, but you can go for any seed. They make the bread so full of flavour.

Ingredients:

Caraway Seeds For Topping

In a bowl mix together wheat flour, buckwheat flour, semolina, salt and yeast.

Add warm water to make a soft dough.

Cover and set aside to prove until double in volume.

Divide it into 8 equal portions.

Roll each portion into a thin disc. Transfer to a greased baking tray.

Using a fork prick on the round to avoid puffing up.

Divide it into 8 wedges using a pizza cutter.

Brush the top of the disc with milk and sprinkle caraway seeds.

Bake in the preheated oven for 12 – 15 minutes or until nice and crisp.


Knäckebröd med Frön (Seeded Crispbread)

Ingalls Photography

This crackerlike Swedish bread made with sesame and sunflower seeds is a crunchy platform for gravadlax or pickled herring. Versions of knäckebröd have been enjoyed in Sweden since antiquity it’s an essential component of Midsummer celebrations, like the one featured in Per Styregård’s story “A Midsummer’s Dream,” from our June/July 2014 issue.

  • 1¼ cups fine cornmeal
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¼ cup canola oil, plus more for greasing
  • ¼ cup flaxseed
  • 1 tbsp. kosher salt
  • 1 cup boiling water

Heat oven to 350°. Stir cornmeal, sesame and sunflower seeds, oil, flaxseed, and 2 tsp. salt in a bowl. Slowly stir in water until a thick, chunky dough forms. Using a greased spatula, spread dough evenly over the surface of a parchment paper–lined baking sheet. Sprinkle with remaining salt bake until golden and crisp, about 40 minutes. Let cool break into pieces to serve.


Adventures in Baking

I make King Arthur’s sourdough crackers pretty much every time I feed my starter. Fresh out of the oven, they’re possibly my favorite snack ever. Unfortunately, they’re not in the The Baker’s Companion, but several other cracker recipes are. Today, I tried their Swedish knäckebröd.

Sweden has its share of traditional baked goods, and several variations are represented in TBC. My mom’s grandmother was a second-generation Swedish immigrant, so I was interested in trying some Swedish recipes.

I recently asked my mom if she remembered her grandma ever making any traditional Swedish baked goods. She said that though she made pies and cookies all the time, there was no particular recipe she knew to be a family tradition.

I guess my baking heritage is limited to my dad’s peanut butter cookie recipe.

This recipe isn’t entirely traditional anyway, since it’s made with whole wheat rather than rye flour, and also has some sesame seeds on top, a KAF-added touch. But it was a fun little experiment, turning out kind of like an extra-crunchy, savory version of a graham cracker.

The recipe starts with your yeast being activated with some sugar water, combining your milk and melted butter, and mixing those together. This is added to the dry ingredients, and you knead.

Top left: cold milk and melted butter makes cool little granules when mixed. It is definitely not necessary for this recipe. Lower right, just checking on my yeast foaming activity. Other corners: the difference in five minutes of kneading.

The dry ingredients also feature a little baking soda. I wasn’t sure why a recipe would need both yeast and a chemical leavener, especially for a crisp flat bread. I didn’t think any of the ingredients were particularly acidic (though if you want to believe random sites found through Googling, a chart here says whole wheat flour is pretty acidic).

Kneading this was nice. The texture was a little rough at first from the whole wheat, but also silky from the butter. It was soft, but not sticky, and I quickly realized I wouldn’t need my bench scraper to knead. The dough then had a five-minute rest, and no rise.

Rolled, seeded, docked, and scored.

This recipe has you roll out the dough on the back of a pan to bake, something I’d never done before, but it definitely seems practical compared to rolling it out on a counter and transporting it. The suggested pan size is 13后, but I only have 11名. I considered rolling out a chunk of dough on a small pan to make these as thin as they were supposed to be, but decided that math-ing out how much dough I would need to divide was too complicated (I was hungry).

Rotating the pans halfway through baking, I got some nicely golden, crunchy, lightly buttery cracker slabs. Husband said they go great with his egg-tuna salad. Me, I liked them with sliced meat and cheese.


Knäckebröd (Swedish Rye Crispbread)

The eagle-eyed among you may have noticed that my post about a rather hot lentil soup included some sort of crackers on the side. What were they? While I am sure that folk are not exactly lying awake at night, fretting with uncertainty, I’ll clear up the mystery – they were some terribly healthy Swedish-style rye crispbreads, and of course, they were home-made. We’re good like that round here.

Yes, for when you think about Swedish cuisine, you will pretty quickly get to the classic crispbread (via all the other stereotypes – cinnamon buns, amusingly named sweets like skum and plopp, meatballs, fermented herring…). I find crispbread – or knäckebröd (k-ney-keh-br-uh-d) in Swedish to be something of a wonder. It’s incredibly simple, but very tasty when made well, and provides the perfect foil for all manner of toppings. It’s rich in fibre, so clearly good for you, but it also has that amazing crispness. Personally, I love the sort of crispbread that seems to shatter. Those crispbreads that are dry and a bit powdery don’t really do it for me. I prefer the stuff that is thin and slightly toasty, that gives you that noticeable crack as you sink your teeth into it.

For all my culinary Swedophilia (as seen from cinnamon buns, “vacuum cleaner” cakes and dream cookies), I’ve never gotten round to making knäckebröd. Until this weekend that is, and I’m happy to report that it was really rather easy, and the results really rather successful. I was particularly pleased with this picture, when the fellows stacked up neatly like a pile of crisp autumn leaves. They’re probably supposed to stay flatter than mine did, but I actually like the mad, warped shape these guys developed in the oven.

I used a dough which was mostly rye flour and a little plain flour (about 4 parts rye, 1 part plain) in the hope this would make the dough a little easier to work with. Did it work? No idea, as the dough was predictably heavy, as you’d expect with mostly rye flour.

I also went for a yeast dough. It would have been simpler and quicker to just make a plain dough without the yeast, but I wanted to have as much flavour in the crispbread as I could get. I wasn’t using much more than rye flour and salt, so this fermentation stage was going to matter. I started the yeast using some honey and warm water, then mixed up the dough and left to prove overnight. All that rye flour meant that the dough was extremely dense, and while it had not exactly puffed up overnight, it was clear that the yeast had worked it magic, and there was a distinctive sour aroma when I removed the lid from the bowl. The use of yeast was wise indeed.

Now, it was time to bake these bad boys. The trick, I have now learned, is that you need to work in batches. No point in rolling out all the dough, as you are aiming to get something that is about a millimeter thick. If you roll all the dough in once go, you’d better have a very large kitchen. Trust me – small batches here work wonders, and it’s much easier to take out your frustrations with the rolling pin to roll it out to wafer-thinness.

Some people also have nifty little rolling pins that make the characteristic holes all over the knäckebröd, but I had to make do with a fork. In fact, I quite like the randomness of them, they look a little but more artisanal. Sometimes it is nice to get things that look absolutely perfect. Macarons should look perfect. Crispbread…well, it should look very rustic, no?

After the baking, it was time for the taste test. I could not have been more thrilled with how they turned out. At first the toasted flavour comes across, giving way to a tinge of yeast and the sour tang of the proving process. But most thrilling of all (or as thrilling as things get when it comes to crispbread) was the proper, sharp crack as you bit into them. It was beyond doubt that these guys were seriously crisp.

So there you have it – a super-easy recipe that makes excellent crispbread. But keep in mind that I’m not Swedish, I’m not an expert, and I’m probably biased. In some ways, I have to be, given that I now have a pile of 30 crispbreads in the kitchen, which are slowly being eaten for breakfast and with dinner (note that knäckebröd is not interchangeable with poppadom when eating curry, no matter how good you might think it would be…). That said, you can buy good crispbread these days, and I’m not sure this is something I’ll be knocking up on a weekly basis (if for no other reason than to avoid another glut of the stuff) but this is something that it will be worth tweaking with lots of seeds and/or extra spices in the dough to make crackers for a party. Now it’s just me going mano a mano with those 30 crispbreads…

Now, I said that I like the sort of knäckebröd that is so crisp that it seems to shatter? As you can see from below, I’m as good as my word!

To make knäckebröd (makes 30):

• 1 tablespoon dried yeast
• 250ml lukewarm water
• 1 tablespoon honey
• 1 teaspoon salt
• 125g plain flour
• 400g rye flour

1. Dissolve the yeast in the warm water. Add the honey and three tablespoons of flour. Set aside somewhere warm until the mixture is bubbling.

2. Combine the rest of the flour, the salt and the yeast mixture until you have a smooth dough. It should be firm, but if it seems too dry, add more water, a tablespoon at a time, and work until smooth. I ended up adding three extra spoons of water.

3. Cover the bowl with cling film and leave the rest overnight. The mixture will only expand slightly, but should smell “yeasty” and slightly sour the next day.

4. The next day, prepare to bake the crispbread. Preheat the oven to 220°C (430°F). Line a baking tray with greaseproof paper, but do not grease.

5. Take one-quarter of the dough. Place on a well-floured work surface (use more rye flour) and roll out as thin as you can – around 1-2mm is idea. Use a bowl as a template to cut out rounds and transfer to the baking sheet (I baked four at a time). Use a fork to prick all over the surface of each crispbread.

6. Bake the knäckebröd for around 8-10 minutes until the pieces are browned. Watch carefully as there is not much difference between done and burnt!

Worth making?An easy recipe with great results. As good as the stuff you can buy, which might put you off, but nice to try if you want to put some unusual flavours in the mixture.


Swedish Crispbread (Knäckebröd)

1. Combine the two flours, fast action yeast if using, caraway and the salt. Mix the sourdough starter, honey and water. Now add this the dry ingredients and mix until you have a smooth dough. It should be firm, but if it seems too dry, add a little more water, a tablespoon at a time, and work until smooth.

2. Cover the bowl with cling film and leave to rest overnight at room temperature between 18-23C (8 hours). The mixture will only expand slightly but should smell &ldquoyeasty&rdquo and slightly sour the next day. The next day, prepare to bake the crispbread. Preheat the oven to 200°C. Have a large baking tray ready in the oven.

3. Divide the dough into 24, (approximately 25g each). Shape each piece into a ball and flatten one at a time into a disc and place on a well-floured work surface (use more rye flour) and roll out as thin as you can &ndash around 1-2mm is an idea. Use a fork to prick all over the surface of each crispbread if you don't have a dimpled rolling pin. I like baking them with a hole in the middle but that is entirely optional. Continue until you've used all the dough.

4. Remove the tray from the oven and place the crispbreads on the hot tray and bake in batches. Bake for around 8-9 minutes until the discs are nicely browned. Watch carefully as there is not much difference between done and burnt! Once you have baked all the crispbreads turn the oven off and leave until it has cooled right down. Place the crispbreads on a baking tray, it doesn't matter if they're piled on top of one another and return to a preheated oven (100C) and bake for a further 20 minutes, turn the oven off and leave the crispbreads to cool in the oven. Store in an airtight container and they&rsquoll keep for several weeks.


Watch the video: i make swedish bread better than pewdiepie (January 2022).