Crispbread

Crispbread

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

Quintessentially Scandinavian and famous around the world, crispbread can now be found in supermarkets everywhere. But I will say this: nothing beats the home-baked version, it’s just so much tastier.

Ingredients

Quantity Ingredient
50g fresh yeast
500ml lukewarm water
100g butter
500g wholegrain stoneground rye flour, plus extra for dusting
200g strong white bread flour
1 teaspoon sea salt
1 teaspoon caster sugar
1 tablespoon caraway seeds, lightly crushed

To spread

Quantity Ingredient
200g soft goat cheese
3 tablespoons natural yogurt
4 tablespoons chopped chives
sea salt
freshly ground black pepper

Method

  1. First, dissolve the yeast in the warm water in a large bowl. Add the butter, both flours, salt, sugar and caraway seeds and mix together. Leave to rise for 1 hour 30 minutes.
  2. Preheat the oven to 245°C. Place the dough on a floured surface and divide into 15 small balls. Roll out each ball into a very thin, flat pancake and prick the surface all over with a fork. Working in batches, place on a baking sheet lined with baking parchment and bake for 8–10 minutes, then repeat until all the dough is used. Cool on a wire rack and store in an airtight container for 2–3 weeks.
  3. Mix the goat cheese, yogurt, chives and salt and pepper to make the perfect spread for these crispbreads.
Tags:
Scandinavian
Danish
Swedish
comfort food
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