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Crispy bread
As in all coastal countries, fish and seafood
are particularly popular in Sweden, for example
herring, salmon, prawns and langoustes. These
are also found on 'smörgåsar' - thickly
topped open sandwiches. Children prefer 'köttbullar'
- beef meatballs. Sweden's main speciality is
'knäckebröd', or crispbread, many different
kinds of which are now found outside Sweden, too.
This hard, dry bread originated as hard tack.
Crispbread was being made as long as 500 years
ago.
Knäckebröd
Ingredients:
25 g fresh yeast
¼ litre tepid milk
pinch of sugar
1 tsp salt
250 g plain white flour
250 g rye flour
1 tsp crushed fennel seed
Method:
- Dissolve the yeast and sugar in the milk.
- Add the salt, white and rye flour, and fennel
seed. Knead into a dough and form into two long
rolls.
- Cut each dough roll into 8 pieces. Roll each
piece into a ball, cover, and leave to rise
in a warm place for about 30 minutes.
- Preheat the oven to 200ºC. Then roll
out the dough balls thinly and pierce several
times with a fork. Bake on a baking tray lined
with baking parchment for about 10 minutes.
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