Rågkakor (Soft Rye Flatbreads, Polarbröd Style)

TYPE : Swedish
Bread
YIELD : 18 flatbreads
CALORIES : 191 kcal
PREP TIME : 25 mins
COOK TIME : 6 mins
TOTAL TIME : 2 hrs 41 mins

INGREDIENTS :

  • 1 tsp anise seed
  • 1 tsp fennel seed
  • 2 tsp salt
  • 2 cups (5 dl) light or dark rye flour (or use only rågsikt, if available)
  • 4 – 4 1/2 cups (10 – 11 dl) all-purpose or bread flour
  • 2 tsp instant yeast, or 25 g fresh yeast
  • 1/2 stick (50 g) butter
  • 2 cups (5 dl) lukewarm water
  • 1/4 cup (0.5 dl) dark corn syrup (or Swedish ljus sirap)

INSTRUCTIONS :

  • Grind the seeds finely and add to the dry ingredients.
  • Melt the butter, then add water, syrup and fresh yeast (if used).
  • Mix with dry ingredients and knead for at least 10 minutes. Add flour as needed.
  • Cover with plastic or a lid and allow to rise until at least double the size, 1 1/2 – 2 hours.
  • Roll the dough to 1/4 inch (6 mm) thickness and cut out 4 1/2 inch (11 – 12 cm) circles. Transfer to lined baking sheets.
  • Cover and prove for about 10 minutes.
  • Meanwhile, set the oven to 450°F (230°C) and add a baking stone if available.
  • Just before baking, create dimples with your fingers then bake until edges begin to color, about 6 minutes.
  • Spray or brush lightly with water when hot out of the oven, then allow to cool on a rack under a clean towel.

NOTES :

For instant pizzas: spread 1 tsp chili sauce or ketchup on top of each flatbread, then add sliced ham, tomato and cheese. Heat 1 – 2 minutes in the microwave and finish with a sprinkle of oregano.

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