FINN CRISP Original Rye Crispbread, 250g

Product Information

Swedish flours differ slightly in weight from flours from other countries. Our flour is 142 grams per cup or 5 ounces per cup. If you like this rye crispbread recipe, you might also want to explore this traditional South Tyrolean Schüttelbrot recipe. More crispbread recipes

Begin by setting up your stand mixer using your recommended dough hook/paddle/roller. This is a very heavy dough, so unless you have a very powerful stand mixer (mine is 1500 watts), you will need to hand mix in a large bowl. Next, warm the milk to the touch, about 105° and 115°F (41 – 46°C ). While the milk is warming, blend the two flours and salt in a large bowl. Next, add the yeast and stir to blend all. Instant yeastserves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe (see the FAQ section below for more information on the difference between instant and active dry yeast, plus information about substitutions). Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can. You can also expect your crispbread to expand slightly when baked so it will not be quite as thin as when it went into the oven. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes. Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor.Begin by whisking the rye flour, all purpose flour, oats, yeast, salt and sugar together in a medium bowl.

Use any flour you want. If you want to go rustic, use stoneground, and if you want to go healthy, use fine rye, spelt or barley flour.While there are many obvious ways to use crispbread, there a few not so obvious but popular ways to eat this crunchy bread in Scandinavia: Using a shot glass, cut a hole out of the centre of each dough round. Traditionally, these rye crispbreads were made in large batches only a few times a year, then hung on poles or cords high up near the ceiling to dry, crisp and store them. It’s useful to do this if you intend storing them around a pole or hang them on a cord to dry. Shape another little crispbread out of the dough cuttings to avoid wastage. There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats.

Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough. Cut a hole in the center of your crispbread using a round biscuit cutter.Not just because it’s charming and traditional, but also because the center is the last part of the crispbread to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread. Go ahead and leave the little rounds in place while the crispbread bakes. Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir. Sprinkle on some sea salt flakes before baking.This adds an irresistible salty crunch to your crispbread.

How to choose the best crispbread

In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. [8] Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly. Serve with any number of accompaniments. Try them with marinated herring, cured salmon and beet and dill salad. Now, keep in mind that what makes this recipe different from other ones you’ll find on the web is that you’ll be freezing the dough. Combine the sponge ingredients in a bowl, cover with a lid and keep at room temperature for approximately 16 hours. For a sourdough version of this recipe, simple replace the dried yeast with 10g of sourdough starter. All other steps can remain the same. Final Dough (Day 2)