Helena Syk, from Sweden, shows how to make
knackebrod, Swedish crisp bread.
Helena Syk and her husband came to Dunedin for a year
with their two teenage children because they wanted to live
abroad and Dunedin was about as far from Stockholm as they
could go. Eric Syk had a job at the hospital and Helena works
through the internet with her interior design firm back in
Knackebrod, or Swedish crispbread, is traditionally made in
large quantities in round shapes with a hole in the centre.
It is dried and would have been hung on a pole in the roofs
of farmhouses to keep dry and crisp. It lasts for a long time
if it is kept dry. Her mother had a large wooden box for
storing crispbread but Helena keeps them in a tin. They are
not nice if they go soft, she says.
Knackebrod, (Swedish crispbread)
Serve with your favourite topping...
50g fresh yeast (about 12-15g dried yeast)
500ml trim milk warmed to lukewarm (about 37degC)
385g rye meal flour
420g plain flour
2 tsp salt
4 tsp caraway seeds
Crumble the fresh yeast into a large bowl. Warm the milk so
it feels just warm to your finger and pour it over the yeast.
Mix to dissolve the yeast.
In another bowl, combine the rye flour, the plain flour, salt
and caraway seeds.
While stirring the milk and yeast, pour in the flour and mix
to a rough dough.
Sprinkle some extra rye flour on a clean bench, tip out the
dough and knead briefly, shaping it into a long roll. Cut
this into four pieces and each piece into five so you have 20
pieces altogether. Roll each piece into a ball and place on
baking paper on a tray. Cover with a clean tea towel and
... or store in a tin box. Knackebrod will last for a long
time if kept dry. Photos by Gregor Richardson.
leave to rise for 20 minutes or so.
Preheat oven to 200degC.
Roll each ball into a thin circle. Place on a baking tray
lined with baking paper and prick well with a fork to stop
them puffing up. Bake for 12-15 minutes until hard and
beginning to brown at the edges.
Place on a rack to cool.
If they go soft when they are cool, put them back in the oven
when you have turned it off, and leave them to dry out.
Crispbread is served with toppings such as smoked salmon and
dill, herring, cheese, gherkin, a slice of hard-boiled egg
and other savoury morsels
• You can use fennel or anise seeds instead of carawayIn
Sweden, they use big wooden forks instead of wooden spoons
• A special rolling pin with a pattern on it is used to roll
out the crispbread, but if you don't have one, prick each
with a fork to prevent it puffing up.
• These days crispbread is often bought instead of made at