Nordic Bakebox | Tutorial Crisp bread

Crisp bread

Nordic Crisp bread is traditionally made from rye. Because of the crisp bread being dry, it can be stored for an extended period without going bad, making it perfect for the cold and long winters. Crisp bread was just baked twice a year, in autumn and spring. The bread had a hole in the middle to be hung on drying racks above the stove, and it used to be stored like this to prevent rats from reaching it. It is still one of the favourite breads in Sweden, and it is what Swedes living abroad misses the most from Swedish food.

1.MIX THE INGREDIENTS

Pour the yeast and dehydrated sourdough starter into a large bowl. Warm 200ml of water to lukewarm (37°C). The water needs to be lukewarm to activate the yeast.

Pour the water over the yeast and stir until dissolved. Add the flour and 1 tbsp of oil.

2. KNEAD THE DOUGH

Knead the dough by hand or in a mixer for a few minutes until it releases from the edges of the bowl and forms a cohesive dough.

Cover the bowl with a tea towel and let it rise to double size for about 1 hour.

3. PREHEAT THE OVEN

Preheat the oven to 250°C. Flour your work surface with flour from bag C, then place the dough on it and divide it into 4 or 5 pieces (depending on the size of your dinner plate). Roll each piece into a smooth ball.

4. ROLL OUT THE DOUGH

Then sprinkle more flour on your work surface and place one of the balls on it. Use a rolling pin to roll out the dough. Ensure it is very thin, approximately 1 mm in thickness. Place a large dinner plate on top of it and use a knife to cut around the plate. Remove the excess dough from the sides. Remove the plate and place a glass or a cup in the middle of your circle-shaped dough. Lightly press down and then cut around the glass to create a hole in the middle of your circle. With a fork, make light holes all over your dough.

5. BAKE YOUR BREAD

Place it on a parchment-covered oven tray and bake it in the oven for 6-8 minutes. Keep an eye on your bread; it should be slightly brown around the edges and feel hard and crisp when done. Take it out of the oven and let it cool on a cooling rack.

Repeat the steps with the remaining pieces of dough. Gather all excess dough into a pile. When your last bread is made, shape the excess dough into a ball, then roll it out with your rolling pin. This time, you can skip cutting off the excess and making a hole in the middle to avoid any leftover dough.

Voila! You have made Traditional Nordic Crisp bread! Store the crisp bread in a dry airtight container with a lid in your pantry.