Sourdough Crispbread

1. Mix the ingredients together. If you have a dough mixer is sufficient to drive 15 minutes. If you knead by hand it requires a little more, if you mix for too long, you risk the dough breaks later in baking. The dough should be firm but slightly sticky.

2. Preferably, let the dough stand and rise overnight, it gives the bread more flavor. Allow the dough to be chilled in bowl and cover with a kitchen towel.

3. After fermentation, it is time to divide the dough into smaller pieces, about 100 grams. Roll pieces of dough into balls. Do you have a large rolling pin, you can roll two balls simultaneously. Press the balls lightly with your hands and then start rolling. Roll little at a time, turning several times in between. Roll out to a long oval shape. Use a lot of flour on the work surface where you roll so that the dough does not stick to the work surface!

4. Add the bread on a baking sheet, preferably perforated sheet. Brush off excess flour from the bread, burnt flour gives a bad taste. Prick with a fork. Bake at 250 degrees for 7-10 minutes. Let the bread cool and serve with real butter!

Store in a dry place at room temperature, and it keeps the bread hard and crunchy for a long time.
For about 45 bread

½ l water
1 kg rye sourdough
1 kg wheat sourdough
1 kg rye flour
1 kg of wheat flour
80 g of sea salt

Use preferably organic and locally produced flours! Experiment with different flavors in your crispbread!

1 kg rye sourdough consists of 375 g rye flour and 6 ¼ dl water
1 kg wheat sourdough consists of 500 g of wheat flour and 5 dl water.
Kungsgårds Stenugnsbageri AB

The recipe is from:
Kungsgårds Stenugnsbageri AB
Lundavägen 1
SE-247 50 DALBY
[email protected]

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