Often called hard bread or hårt bröd, this homemade Swedish cracker recipe is sure to delight! Pricking the cracker dough to spell your dinner guests' names is a sure-fire hit!
Makes about 16
You will need:
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
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
- Dissolve yeast in the water.
- Add salt and fennel/aniseed.
- Add rye and enough wheat flour to make a firm dough.
- Knead really well for at least five minutes.
- Divide into 16 parts and roll to balls.
- Let rise, covered, for 40 minutes.
- Heat the oven to at least 450F, 500F if possible.
- Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
- Use a lot of of rye flour when rolling. Make sure to roll them pretty thin.
- Make a hole in the middle, using a cookie shape, or a glass
- Prick the surface all over with a fork or a chop stick (in Sweden they have special rolling pins or “pricking tools” 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.
- Let them cool fully on a rack before serving.
TIP:
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