Crispbreads | Knaeckebroed
Crispbreads are a low-hydration unleavened rye bread originally from Sweden. They were traditionally baked twice a year - once after harvest during summer and once after ice began to melt during spring - in flat rounds with a hole in the center so they could be stored months long on poles suspended across the ceiling.
Any of your sourdough bread recipes can easily be converted to a crispbread recipe by reducing the hydration to approximately 50%. Some trial-and-error adjustment may be necessary depending on the composition of flours, use of soakers, etc. An example of this is provided below with the second recipe, Seeded Wheat Crispbread.
Should your crispbreads burn easily or bake unevenly (burnt edges, undercooked center), reduce the temperature and extend the bake time for your next batch. Another technique is to allow the crispbreads to cool down on cooling racks in the turned-off oven with the door ajar. The key to baking crispbreads is to extract as much water possible from the dough. This will help prolong shelf-life, and make your crispbreads...well...crispy!
Traditional Rye Crispbread | 20 x 50g Crackers
Rye Sourdough
mother = 6g
rye flour = 66g
water = 82g
Mix well. Cover with lid. Let mature overnight, or 10-12 hours.
Final Dough
rye sourdough = 148g
rye flour = 428g
spelt flour = 165g
water = 267g
salt = 13g
malted barley syrup = 7g
toasted caraway seeds = 3g
MIX: 6 minutes slow
FERMENT: cover dough directly with plastic wrap, refrigerate overnight, or 10-12 hours
DIVIDE/SHAPE: divide into 50g pieces, roll each piece to 1mm thick rounds, fit pieces onto lightly sprayed sheet pan, refrigerate immediately for at least 60 minutes before baking
Note to Professionals: in the bakery larger pieces of dough are extruded on a sheeter, cut, and stretched onto the lightly sprayed underside of perforated sheet pans, baked in a rotating rack oven
PRE-BAKE (optional): after refrigeration, spray crispbreads with water, season lightly with caraway seeds and Maldon salt
BAKE: 425F for 15-20 minutes, until no unbaked areas visible, cool completely on cooling racks, store in airtight container
Seeded Wheat Crispbread | 20 x 50g Crackers
Levain
mother = 6g
rye flour = 57g
water = 57g
Mix well. Cover with lid. Let mature overnight, or 10-12 hours.
Soaker
oats = 57g
flax seeds = 23g
sesame seeds = 17g
salt = 11g
cold water =192g
Mix well. Cover air-tight. Refrigerate overnight, or 4-12 hours.
Note: Levain and soaker can be made at same time. All the salt in the recipe is added to the soaker to inhibit enzymatic activity, which could cause an unpleasant odor in the grain-seed mixture. Toasting the oats and sesame seeds first will add wonderful flavor to the end product.
Final Dough
levain = 114g
soaker = 300g
all-purpose wheat flour = 424g
whole wheat flour = 85g
water = 108g
MIX: 3 minutes slow + 3 minutes fast
FERMENT: cover dough directly with plastic wrap, refrigerate overnight, or 10-12 hours
DIVIDE/SHAPE: divide into 50g pieces, roll each piece to 1mm thick rounds, fit pieces onto lightly sprayed sheet pan, refrigerate immediately for at least 60 minutes before baking
Note to Professionals: in the bakery larger pieces of dough are extruded on a sheeter, cut, and stretched onto the lightly sprayed underside of perforated sheet pans
PRE-BAKE (optional): after refrigeration, spray crispbreads with water, season with mix of raw oats, flax, and sesame
BAKE: 425F for 15-20 minutes, until no unbaked areas visible, cool completely on cooling racks, store in airtight container
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