Swedish Crispbread

[achookwoman]

These are delicious, easy to make and will keep,  if you don't eat them all.  This recipe makes 12 round disks.  Very easy to make in the TMX.  This recipe was adapted from ' Green Kitchen'.

Need.

250 mls of warm water
140 mls of cultured buttermilk, ( or 1/2 plain yoghurt and 1/2 milk)
3 teaspoons of dried yeast
1 tablespoons of cumin seeds
250 grams of whole grain rye flour
250 whole grain Spelt flour, plus extra to add as necessary and for rolling out.
2 teaspoons of salt

For topping
40 grams linseed,( flaxseeds)
2 tablespoons salt
1 tablespoon of cumin seeds

 Do
Set oven at 200 o C

Place all ingredients into TMX bowl, ( except topping ) and knead for 4 minutes.
Add additional spelt flour to make a just sticky dough. ( I added 2 tablespoons )
Turn out on to silmat and make 12 small balls
Place in large plastic bag and rest at room temperature for 30 minutes.
Lightly dust silmat and roll one ball at a time, to a very thin disk .
Sprinkle with the topping and roll this in.
Place onto oven tray , prick with a fork all over disk,  and bake until dry and crisp,  but not dark brown. ( I turned the disks over 1/2 way through. )
Place on wire rack to cool completely.
Store in air tight container. I used a large zip plastic bag.

This is traditionally eaten with cheese, cucumber and black pepper.

[achookwoman]

[trudy]

They look Yum Chookie.  Thanks for the recipe.

[judydawn]

If you go easy on them Chookie there should be some left for us to taste on Sunday week!

[achookwoman]

If you go easy on them Chookie there should be some left for us to taste on Sunday week!

Judy,  you wish.

[Wonder]

Chookie, i loved this yesterday so I'm hoping to get the flour today and make some tonight.

Ran to the bread shop at lunch time and now have all the ingredients ready to go. Looking forward to having a go of them tonight.

[achookwoman]

Wonder,  hope you like them

[Wonder]

Have made this today and it was easy but took a lot longer than I was expecting as the quantity is a lot more than I was expecting. We now have a lot of crispbread, fortunately every one has given them the thumbs up. Next time I would just make a half quantity. Can't wait to try it with some beetroot relish DD made for school and marinated goats cheese from the Yarra Vally Dairy.

DH says they taste like his favourite papadams from our local Indian shop.



They look quite different to yours Chookie but from memory they taste very similar. I didn't add the topping to all of mine thinking there would be more chance of the kids eating them without the additional seeds. I think next time I will include the linseeds in the actual mix.

[achookwoman]

Wonder,  the important thing is that the family liked them.  Looking at yours,  I think mine were rolled out thinner.  I rolled mine to an 8 inch disk.   12 is a lot.  Like you , I would make 1/2 mix next time,  although they do keep very well.

[Wonder]

Chookie they do look thicker but i think it may be the photo. I'm not sure how thick mine where but they seemed very thin. I found the dough a bit sticky and rolled most of them directly onto the mats that I cooked them on as they were difficult to moved onto a tray otherwise. I was worried about using too much flour so found the rolling a bit tricky at times. I've managed ti find a container for them as we are all out of large size freezer and zip lock bags. I'm hoping by leaving them on the bench we will eat our way through them. I imagine they are quite a healthy snack.

[achookwoman]

Wonder,  the swedes eat them with Cheese and cucumber.  They are like Finnish thins. 

[Wonder]

While working from home yesterday I made up a plate of small pieces of the crisp bread covered with beetroot relish dd had made for the preserving component of her food tech subject and then some persian feta. The combination tasted fantastic and probably a similar taste to traditional cheese and cucumber. Thanks chookie for a great recipe.

[achookwoman]

Wonder,  thanks for sharing .  Bet that tasted wow. 

[Kimmyh]

They look great wonder.

[Wonder]

I'm just bumping this recipe for lots who may not have seen it. We really enjoyed them last year and we are planning on making some to include in a hamper and the rest to use for nibbles over Christmas. I'll only be making a half quantity this time and roller much smaller pieces at a time.