Rågsurdegen Knäckebröd

⇐ Cooking ⇐ Bread & Baking

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

1. 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.
2. 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.
3. 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.
4. divide and roll. Divide into 12 125g pieces and roll into a ball.
5. 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.
6. 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.

Stanley Ginsberg The Rye Baker

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Swedish honey flaxseed crisp bread

swedish