Christmas Crispbread (Julknäckebröd)

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Of all breads, Swedes love crispbreads the most and eat them at any time of day, especially during the Christmas holiday season. Many varieties are available on the market from thin to thick, and in shapes from squares to rectangles to a large, round cake with a hole in the center.
The latter shape comes from the days when breads were hung on poles in the kitchen and were simply lifted down and dusted off as needed. Fresh crispbread was always baked at Christmastime and was regarded as a gudslän or a “loan from God”. For rolling the bread out you should have a rolling pin with hobnail carving on it, which makes the dough stretch more easily. If you do not have one, use a regular rolling pin, but pierce the dough all over with a fork.

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  • 8

Ingredients

  • 1 cup unsalted butter
  • 1 1/2 cups milk
  • 2 packages active dry yeast
  • 1/2 cup warm water (105 to 115 degrees)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups whole wheat flour
  • 3 1/2 to 4 cups bread or all-purpose flour

Preparation

Step 1

In a saucepan, combine the butter and milk and heat just until the butter is melted. Cool to lukewarm.

In a large bowl, dissolve the yeast in the warm water, add the sugar, and let stand 5 minutes until the yeast foams. Stir in the cooled butter and milk mixture, salt, baking soda and whole wheat flour; beat until smooth. Add bread or all-purpose flour until the dough is stiff. Cover and let stand 15 minutes. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and springy.

Divide the dough into 4 parts and roll out each part right on a lightly greased 17 x 14-inch baking sheet until very thin, using a hobnailed rolling pin, or use a plain rolling pin and pierce the bread all over with a fork after rolling. Cut into 4 x 2-inch pieces using a pastry cutter or a straight-edged knife. Leave the pieces in place on the baking sheet.

Preheat the oven to 350 degrees. Bake for 25 minutes or until golden and crisp. Cool, break apart and store in airtight tins.

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