Knackerbröd (Homemade Ryvita)
I’ve got a dilemma. There’s an easy pun here and I’m not sure if I should use it.
I’m really tired after a long day and I am about to write about Knackerbröd. I suppose that I’ve just committed the pun-crime in a very roundabout way by letting you join the dots yourself. That makes it more acceptable and less dad-joke doesn’t it? Self-aware humour is meant to be cool isn’t it? Maybe I’ll re-name this Sleep-Bread. It’s pretty easy, you could probably make it in your sleep.
Right. Enough rambling. Knackerbröd is basically what you and I know as Ryvita, only nicer. I’m not sure why it has yeast in it since I’m pretty sure it isn’t meant to rise. Anyone got any wisdom on that?
I threw a few poppy seeds and a very few cumin seeds into the mix for extra flavour. I topped it with cream cheese and toasted pumpkin seeds for a lovely snack at work this evening.
Here’s the recipe I followed:
Ingredients – makes 8 crispbreads
450g rye flour
1 tsp salt
20g fresh yeast or10g dried yeast or 7g sachet fast action yeast
275ml lukewarm water
75g wheat bran (if you can’t get hold of this then oat bran is fine) (I omitted this and used extra Rye Flour)
I added some poppy seeds and a very small about of cumin seeds.
Grease 2 non stick baking trays and preheat the oven to 230C.
Combine the rye flour and salt in a large bowl and rub in the butter.
If using fresh yeast mix it with a little of the water, for dried yeast reactivate following packet instructions.
Make a well in the flour and butter mixture and add the water and yeast (fast action yeast can be added straight to the flour). Mix to form a dough and then add in the wheat bran. Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Divide the dough into 8 pieces and roll each piece out into a 20cm circle.
Place one dough circle onto each baking tray and prick all over with a fork. Next cut out a 4cm hole in the centre of each circle.
Bake for 15-20 minutes until golden and crisp then transfer to a wire rack to cool. Repeat to bake the remaining crispbreads.
The reason for cutting a hole in the middle of the bread is that traditionally the crispbreads would be hung up over the rafters to dry out after baking. You could make smaller crispbreads if you prefer but be aware that they may take less time to bake so keep an eye on them.