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Swedish Crisp Bread
Wonderful, Traditional Swedish Crispbreads
25 g yeast
1 cup water
1 tsp. salt
0, 8 cup flour
2 cups rye flour + 0,4 cups rye flour for baking


Crumble the yeast into a bowl and mix it with lukewarm water.

Add salt, flour and rye flour. Knead the dough and allow it to rise for 30 minutes.

Divide the dough into 8 pieces and roll into balls. Allow them to rise again. Rise under a cloth for 5-10 minutes. Preheat the oven to 500 degrees F and preheat the plates as well.

Roll out the balls into flat rounds with a rolling pin covered with rye flour. Put the rounds of crispbread on the hot plates and then nibble them. Make a small hole in the middle with a small glass.

Bake the crispbreads for about two minutes on each side. Watch the crispbread carefully as it burns easily.

Let the crispbreads cool on wire racks.

Preparation Time: 70 minutes Serves: 8 rounds of crispbread
Recipe Origin: Sweden
Submitted by:
Vanessa Personne and Karin Nilsson

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