Knackebrot German Crispy Bread Food

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SWEDISH CRISPBREAD (KNäCKEBRöD)

2017-12-22



Swedish Crispbread (Knäckebröd) image

This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). I prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. Make sure the oven is as hot as possible. The hole in the middle is traditional, and necessary for the placing on the stick. If you don't have a Swedish roller, prick the breads everywhere with a fork before baking.

Provided by Andreacute Grisell

Categories     Breads

Time 1h40m

Yield 16 breads

Number Of Ingredients 6

Ingredients:

  • 1 1/2 teaspoons yeast (or 1 package dry yeast)
  • 2 cups lukewarm water
  • 1/2 tablespoon salt
  • 1 tablespoon fennel, crushed or 1 tablespoon anise seed
  • 3 1/2 cups coarse rye flour
  • 1 1/2-2 cups wheat flour

Steps:

  • Dissolve yeast in the water (if using dry yeast, follow instructions).
  • Add salt and fennel/aniseed.
  • Add rye and enough wheat flour to make a quite firm dough.
  • Knead vigorously for at least five minutes.
  • Divide into 16 parts and roll to balls.
  • Let rise, covered, for 40 minutes.
  • Heat the oven to maximum heat.
  • Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
  • Use plenty of rye flour when rolling.
  • Make a one-inch hole in the middle.
  • Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
  • Bake one at a time on a dry tray in the oven for about 2-4 minutes.
  • They should get brown, but not too burnt.
  • Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
  • Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.

BAUERN BROT (BAVARIAN BREAD)

2008-12-14



Bauern Brot (Bavarian Bread) image

We've worked really hard to duplicate the bread I used to eat at my Oma's house in Berching Germany (Bayern). This bread has the same texture, taste and aroma and is very easy to make. When done spread real butter on a slice and some schinken on top!

Provided by Bayern Chef

Categories     Breads

Time 2h30m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 6

Ingredients:

  • 5 1/2 cups unbleached alltrumps high gluten bread flour (or King wheat bread flour)
  • 2 1/2 cups dark rye flour
  • 3 1/4 teaspoons salt
  • 2 tablespoons dry yeast
  • 2 teaspoons sugar
  • 22 ounces water

Steps:

  • Mix White flour, Dark Rye into a large mixing bowl.
  • Mix dry yeast with 2 teaspoons sugar in separate bowl.
  • Add in ½ cups lukewarm water and mix until the sugar has dissolved.
  • Add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered.
  • Add in 3 ¼ tsp salt before kneading.
  • Begin kneading the complete mixture and add in the rest of the lukewarm water (20 fluid ounces) until the dough no longer sticks to the bowl sides. (Add a small bit of flour if too sticky).
  • Important: Knead for a minimum of 15 minutes, until the dough is smooth and sleek.
  • Cover and place in a warm spot for about 30 minutes and let rise.
  • Knead one more time, form into a loaf or ball shape, cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50° C (120 F).
  • Place Bauernbrot on a baking sheet lightly greased, and brush loaf with water.
  • Pre-heat oven to 250° C (480 F).
  • Place bread on the second from bottom rack.
  • Pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam. (Careful of the steam!).
  • Important: Immediately close the door.
  • After 10 minutes drop the temperature to 190° C (375) and bake for an additional 30-35 minutes. (Watch loaf).
  • Remove bread from oven.
  • When you tap on the bottom of the Bauernbrot it should sound hollow.
  • The Bauernbrot is done.
  • Rub flour onto finished Bauernbrot and let cool.

Nutrition Facts : Calories 317.3, Fat 1.6, SaturatedFat 0.2, Sodium 634.7, Carbohydrate 65.2, Fiber 9.5, Sugar 1.5, Protein 12.6

SWEDISH KNäCKEBRöD

2005-08-26



Swedish Knäckebröd image

Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005

Provided by Mamas Kitchen Hope

Categories     Breads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients:

  • 1 1/3 cups rye flour, whole wheat is fine
  • 3/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1/3 cup milk, plus 1 T more if needed

Steps:

  • Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
  • Gradually add the milk with a spoon or pulse until you have a stiff dough.
  • On a lightly floured board roll out as thin as you can.
  • Cut dough into strips about 2"x3" and punch lots of small holes in each.
  • Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
  • Cool on wire rack then store at room temperature.
  • Will keep 5-7 days.

Top Asked Questions

  1. What is knackebrot?
    "Knackebrot is a hard, cracker-like bread from Germany. Tastes GREAT with cream cheese and syrup or a slice of ham! After spending the summer in Germany, I came back missing this great treat, and decided to find out a way of making it myself. Here's a recipe I found on a German site:"
  2. What is knäckebröd and how is it made?
    Today, a variety of seeds such as sesame, sunflower, pumpkin, or flax seeds are used to create different versions of this crispy bread. The tradition of preparing knäckebröd in Sweden appeared in a time of hardship, approximately 500 years ago, when bread was considered a rare and luxurious food item.
  3. Is knækbrød a healthy bread?
    Knækbrød is a very healthy bread in part because it contains many nutritious ingredients starting with rye that our German culinary expert Nadia, helped us discover with her pumpernickel recipe. I was very pleasantly surprised by this recipe.
  4. How long do you cook knackebrot for?
    Cut into rectangles (about the size of graham crackers), and make holes evenly with a fork. Bake for 20 minutes at 425 F (220 C). When done, don't put bread in any closed container, or it will get soft! "Knackebrot is a hard, cracker-like bread from Germany. Tastes GREAT with cream cheese and syrup or a slice of ham!

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