Ch at 10:19, 5 January 2026

2026-01-05T10:19:12Z

← Older revision		Revision as of 10:19, 5 January 2026
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	<small>''Stanley Ginsberg'' The Rye Baker</small>		<small>''Stanley Ginsberg'' The Rye Baker</small>
	<div class="recipeindexentry">''<small>Hone flaxseed crisp bread</small>''</div>		<div class="recipeindexentry">''<small>Hone flaxseed crisp bread</small>''</div>
	~~;;additional recipe index entry~~
	<div class="recipeindexentryadditional">Swedish honey flaxseed crisp bread</div>		<div class="recipeindexentryadditional">Swedish honey flaxseed crisp bread</div>
	~~;;include in keyword index, e.g. italian~~
	<div class="indexkeywords"> swedish </div>		<div class="indexkeywords"> swedish </div>

Ch: Created page with "⇐ Cooking ⇐ Bread & Baking left
==Ingredients== ;stage 1 sponge :47g medium rye flour :47g water (@ 41℃) :6g rye sour culture ;stage 2 sponge :10g instant yeast :65g honey :500g whole milk (@ 38℃) :100g stage 1 sponge ''(see above)'' :180g medium rye flour :80g whole wheat flour (or spelt flour) ;final dough :935g stage 2 sponge ''(see above)'' :300g medium rye flour :..."

2026-01-05T10:17:31Z

Created page with "⇐ Cooking ⇐ Bread & Baking 400px|left <br clear=all> ==Ingredients== ;stage 1 sponge :47g medium rye flour :47g water (@ 41℃) :6g rye sour culture ;stage 2 sponge :10g instant yeast :65g honey :500g whole milk (@ 38℃) :100g stage 1 sponge ''(see above)'' :180g medium rye flour :80g whole wheat flour (or spelt flour) ;final dough :935g stage 2 sponge ''(see above)'' :300g medium rye flour :..."

New page

[[Cooking|⇐ Cooking]] [[Bread & Baking|⇐ Bread & Baking]]

[[File:Missing-image-232x150.png|400px|left]]

<br clear=all>
==Ingredients==
;stage 1 sponge
:47g medium rye flour
:47g water (@ 41℃)
:6g rye sour culture
;stage 2 sponge
:10g instant yeast
:65g honey
:500g whole milk (@ 38℃)
:100g stage 1 sponge ''(see above)''
:180g medium rye flour
:80g whole wheat flour (or spelt flour)
;final dough
:935g stage 2 sponge ''(see above)''
:300g medium rye flour
:100g all purpose flour
:9g salt
:170g flaxseed
:flour for dusting - as needed
;coating
:130g medium rye flour
:150g sesame seed
==Method==
# '''day 1 evening, stage 1 sponge.''' Mix stage 1 sponge ingredients by hand till incorporated and ferment at room temperature overnight, 10-12 hours. The sponge should be very bubbly and have a clean sour smell and doubled in volume.
#'''day 2 morning, stage 2 sponge.''' Dissolve the yeast and honey in warm milk then stir in the stage 1 sponge and flours until blended. Cover and ferment at room temperature until bubbly and visible expanded - about 45 minutes.
#'''day 2 morning, final dough.''' In a stand mixer combine the stage 2 sponge, flours, salt and flaxseed. Use the paddle at low speed (kenwood 2) to mix until fully developed, 4-5 minutes.
#'''divide and roll.''' Divide into 12 125g pieces and roll into a ball.
#'''coat.''' Mix the coating ingredients (rye flour and sesame seeds) and coat each ball with 2-3 Tbsp of the mixture, then press into a flat disc.
#'''roll out and bake.''' Preheat the oven to 220℃ with baking stones (or sheet pans - I might try a flat griddle pan) for at least an hour. Cook in batches. For each batch, roll out the discs to 25cm diameter and about 3mm thick. Cut a hole in the centre. Transfer to oven using a peel, or baking parchment, and bake 8-10 minutes. Transfer to a rack to cool for an hour or two and thread on a broomstick and dry further suspended horizontally between two chairs for 1-2 days.

<small>''Stanley Ginsberg'' The Rye Baker</small>
<div class="recipeindexentry">''<small>Hone flaxseed crisp bread</small>''</div>
;;additional recipe index entry
<div class="recipeindexentryadditional">Swedish honey flaxseed crisp bread</div>
;;include in keyword index, e.g. italian
<div class="indexkeywords"> swedish </div>

Rågsurdegen Knäckebröd - Revision history

Ch at 10:19, 5 January 2026