Swedish Crispbread

Swedish Crispbread

Easy Swedish Crispbread (Knäckebröd) tested by Rochelle Kelvin, as sourced from True North Kitchen.

Ingredients

1 cup Milestone Mill Rye flour
1 cup All-purpose flour
1/2 cup rolled oats
1/2 tsp fine salt
1 teaspoon sugar
2 teaspoon instant dry yeast
3/4 cup milk
2 tablespoons unsalted butter melted and cooled, plus melted butter for brushing
Large sea salt crystals for sprinkling, such as Maldon

Instructions

1. Whisk flours, oats, salt, sugar and yeast together in a large bowl. Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together(dough will be quite stiff and a bit sticky). Cover and let rise at room temperature for 1 hour.
2. Preheat oven to 375 F. Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet ofparchment paper using a traditional rolling pin. 
3. Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1-inch hole out of the center using a biscuit cutter. Set the round cut out piece of doughnext to the larger crisp bread. Brush both with butter and sprinkle with sea salt crystals.
4. Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes. Transfer to a wire rack to cool. Repeat with remaining piecesof dough. 

Notes:

1. Roll your crispbread paper thin. When you think it’s thin enough, keep rolling. Youwill get a much more crisp final product when you take the time to roll it out as thinas you possibly can. You can also expect your crispbread to expand slightly whenbaked so it will not be quite as thin as when it went into the oven.
2. Bake until golden brown and crisp. Do not remove your knäckebröd from the oventoo soon. This leads to soggy crispbread. You want to make sure it is crispy all theway through.
3. Allow the crispbread to cool completely on a wire rack prior to storing. Moisture isthe enemy of good crispbread. Make sure that it is thoroughly cooled beforeplacing in an airtight container.
4. Store the crispbread in an airtight container at room temperature for up to two weeks.