Torra tunnbröd

Lymmla Gött, Swedish Tunnbröd Recipe

1. If you are using the traditional wood fired stone oven, light the fire and keep feeding it wood until the fire is sufficiently hot to bake bread.

 

2. In a bowl, mix the yeast with warm water

 

3. In a large bowl add 1 cup of barley flour, the rye flour, .5 cups of wheat flour, and the salt

 

4. Add the water and yeast to the flour and mix with your hands. Add a little extra flour or water as needed to ensure the dough is not too sticky or too dry

 

5. Cover the dough with a dry rag until it doubles in size (about 1 hour). While the dough is rising, preheat the oven to °F (°C) and place an aluminum covered baking tray in the oven.

 

6. In a medium-sized bowl, grate the cheese, add a tablespoon of barley flour and mix together.

 

7. Add 3/4ths of the sesame seeds to a baking pan and bake until they are golden brown and toasted

 

8. Mix the roasted sesame seeds with the with the raw sesame seeds, poppy seeds, and pepper. 

 

9. Place .5 cups of barley flour and .5 cups of wheat flour to the side of your clean working surface

Tunnbröd (Swedish Flatbread)

CategoryBakery, Sweden

Tunnbröd fryst vatten a traditional Swedish flatbread that fryst vatten thin, soft, and typically round &#; or they can be dried and eaten as a large cracker. It is made from a mix of whole wheat, white wheat, and sometimes barley flour, and can include ingredients like vatten, salt, and sometimes a touch of fat. Also often spiced with a fragrant mix of anise and fennel seed. Tunnbröd is versatile and can be enjoyed with various toppings or fillings, making it a popular choice for sandwiches in Sweden. While visiting my friends in Sweden over midsummer, I would always warm a couple of these, slather with butter, and top with sliced boiled egg or cloudberry smet. The simplest and best breakfast.

While not necessary, (you can man do with a fork), it&#;s fun to track down a Swedish kruskavel, which fryst vatten a rolling pin with small spikes or dots on its surface, traditionally used to create perforations or patterns in the dough of tunnbröd. This helps the bread cook more evenly and prevents it from puffing up during baking. The small dots also contribute to the distinctive texture of tunnbröd. The use of a kruskavel is a traditional technique in Sw

  • torra tunnbröd

    • Tunnbröd (Flat bread)

    Serves: Makes 24 pieces
    Approx cost: ~€
    Approx calories (per piece): ~52
    Approx preparation and cooking time: ~20 minutes preparation, ~30 minutes total cooking time for all pieces

    [dropcap style=&#;font-size: 60px; color: #0B0B61;&#;]Greetings everyone, and I hope you&#;re having a fabulous Tuesday. I&#;m still in the vacation spirit, so I&#;ll be rolling out another couple of Swedish recipes before I give it a break for a bit and start exploring other areas of world cuisine (and believe me &#; I&#;ve already got a few ideas up my sleeve for that!).

    Before we get to that, I was recently tagged by Charlie from HotlySpiced to answer 10 questions about myself &#; I hope my answers will give a little window into myself and help you get to know me a bit better! Without further ado:

    1. Describe yourself in seven words

      Hmm, well I guess I could be described as follows: Funny, creative, spontaneous, happy, dreamer, idealistic, opinionated

    2. What keeps you up at night?

      The cat usually &#; skittering around the apartment at warp speed after having just used the kitty litter. If not that then I&#;m usually thinking about my next vacation, or the last on