- 12
Ingredients
- 25 gram yeast (I used 1/2 package of 1/4 oz Active Dry Yeast)
- 1 tablespoon honey
- 200 ml (almost 1 cup) yogurt
- 400 ml (1 2/3 cup) water
- 600 ml (2 1/2 cup) rye wholegrain flour
- 600 ml (2 1/2 cup) wholewheat flour
- 1 tablespoon caraway seeds
- 2 teaspoons salt
- and
- 100-200 ml ( 1/2 - 1 cup) regular flour for rolling the breads
Preparation
Step 1
Prepare the yeast depending on which yeast you are using. When the yeast is ready, blend it with honey, yogurt, water and rye flour. Cover the bowl and keep at room temperature in a non-drafty area for at least 6 hours.
Roast the caraway seeds in a dry pan and crush them finely in a mortar. Blend in the salt and wholewheat flour. When the dough is ready, work in the wholewheat flour/caraway mixture. Add some of the regular flour to make a smooth dough. Divide the dough in 12 equal parts and roll them into balls. Preheat the oven to 225°. Use a rolling pin and some regular flour to roll out every ball of dough into a thin round cake, approximately 1/8” (3 mm) thick. Place as many as you can fit on a baking tin and nibble the breads with a fork (or you can use a special rolling pin with small knobs). If you want to, you can make a hole in the middle with a small ”snaps” glass. Bake the breads immediately for about 8-10 minutes in the middle of the oven. When finished let the breads cool down on an oven rack. Keep uneaten ”knäckebröd” in a sealed container. (Hanging on a broom stick will make them dusty).