Rågkakor (Soft Rye Flatbreads, Polarbröd Style)

TYPE : Swedish

Bread

YIELD : 18 flatbreads

CALORIES : 191 kcal

PREP TIME : 25

COOK TIME : 6

TOTAL TIME : 2 41

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.

2 thoughts on “Rågkakor (Soft Rye Flatbreads, Polarbröd Style)”

Liz
March 1, 2026 at 5:18 am

Do Swedish bakers sift thier flour before measuring it for yeast breads? I never see Swedish bread recipes in grams.
I would like to make your bread recipes because I lived in Sweden for a year. But now I weigh my ingredients ( flour) since i didnt get good results measuring by volume , Flour in the US varies a lot in how compact , dry, etc it is. Just wondering if you sift your flour before you measure it? Thank you!

1. admin@thebestrecipefor.com
  April 8, 2026 at 7:08 pm
  
  Sorry for the late reply.
  No I don’t sift flour unless I want it airy, like in a sponge cake (if then).
  What I always recommend is not to use all the flour at once, but save a cup for kneading and add just enough to make the dough feeling tacky but not stick to your hands.
  Even using weights can be misleading, as different flours hydrate differently and even humidity on the day can change how the dough behaves.
  Good luck and thanks for your question <3

Rågkakor (Soft Rye Flatbreads, Polarbröd Style)

INGREDIENTS :

INSTRUCTIONS :

NOTES :

2 thoughts on “Rågkakor (Soft Rye Flatbreads, Polarbröd Style)”

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