Tag Archives: baking illustration

Rosemary and Seasalt Crackers


I just celebrated a big thing in both M’s and my life with a mingling and eating party in our garden. One of the treats was my own version of Alice’s Knäckebröd. I made them into crackers and added rosemary and sea salt. We served them with my Elderflower Gravlax, but they are just as good as snacks! We also discovered that they were excellent with Västerbotten Ost (one of the best cheeses in Sweden) topped with fig marmalade.

(for many many crisp breads)

25 grams fresh yeast
1 tablespoon honey
200 ml (almost 1 cup) yogurt
400 ml (1 2/3 cup) water
600 ml (2 ½ cup) rye flour
about 600 ml (2 ½ cup) all-purpose flour

and later
100-200 ml ( ½ – 1 cup) all-purpose flour for rolling the breads
about 2 tablespoons caraway seeds
dried Rosemary
flaky sea salt

Warm the yogurt with the water to 37°C (100°F). Dissolve the yeast in some of the warm yogurt mixture. Add the rest of the liquid and blend in honey, rye and all-purpose flour. The dough will be quite sticky. Cover the bowl and keep at room temperature in a non-drafty area overnight or for at least 6 hours.

Roast the caraway seeds in a dry pan and crush them finely in a mortar. When the dough is ready,  work in the all-purpose flour. Continue to work the dough on  the countertop until the dough is smooth. Preheat the oven to 200°C (400°F).

Divide the dough into 15-20 equal parts. With your fingers crush some rosemary and flaky sea salt into each part and roll them into balls. Use a rolling pin and some all-purpose flour to roll out every ball of dough very thinly. Using a cookie cutter or a sharp knife, cut into approximately 5 cm (2 inch) shapes. Place as many as you can fit on a greased baking tin. Bake the crackers for about 5-10 minutes in the middle of the oven. Depending on your oven you may have to turn them around to get nice all around color. When finished let the breads cool on an oven rack or a clean table. Keep the crackers in sealed containers.

Rye Bread with Linseed

baking 3

I have been so good this summer making my own bread and jams. Unfortunately this great habit only lasted for 3 months!

100 ml (½ cup) linseed
some water
3 tablespoons olive oil
500 ml (just over 2 cups) kefir or yogurt
50 gram (1 ¾ oz) fresh yeast (or other)
2-3 tablespoons roasted and crushed caraway seeds
200 ml (7/8 cup) roasted sunflower seeds
1-2 teaspoons salt
1-2 tablespoons dark syrup
400 ml (1 ¾ cups) rye flour
300 ml (1 1/4 cup) wholegrain rye flour
about 700 ml (3 cup) wheat flour

Soak the linseeds in some water. Heat up kefir and the olive oil to 37° C (almost 100° F). Dissolve the fresh yeast (or follow the description on the package) with some of the warm kefir mixture. Add the rest together with salt, syrup, caraway seeds, sunflower seeds  and the soaked linseeds.

Start to work in the rye flour and the wholegrain flour. Finally you add as much of the wheat flour as you can until the dough is smooth and doesn’t stick to the edge of the bowl. Cover the dough with a towel and let rise for one hour in a warm and draft-free place.
After about an hour or two, when the dough has doubled in size, place it on your counter top and knead in more regular flour until flexible and firm. Form two loaves and place them on a baking tin. Cover and let rise for 30 minutes.

Bake in the oven for 45-60 minutes at 175-200° C (350-400° F) depending on what kind of oven you are using. When the bread is done place the baked breads on a rack and cover. I know it can be hard to resist new baked bread, but they should rest for at least a half day so the taste can develop to its best.