Swedish Tunnbrod (thin bread)
You can let this dough rise over night in the fridge and, in the morning, it will take you 5 minutes to prepare warm, fresh bread for breakfast or lunch.YUM!
Servings: 6
Equipment
- bowl, frying pan
Ingredients
- 325 g strong white wheat flour
- 120 g dark or light rye flour
- 2.5 g instant yeast OR 5 g dry yeast OR 10 g fresh yeast
- 10 g salt
- 200 g water
- 60 g plain yoghurt OR keffir OR butter milk OR sour cream
- 20 g honey
- 2 tsp fennel, anis, cumin, or carraway seeds If you don't have seeds, pop in 1/2 tsp of a ground spice that you like. Spices are entirely optional.
Instructions
- Measure the flours into a big bowl and make a little well in it.
- Measure in the yeast and pour over the water. Let it rest for 10 minutes.
- Measure in all of the remaining ingredients and mix them together.
- Knead the dough by hand or machine for 10 minutes. Cover and let sit for 3-4 hours or overnight in the fridge
- Pull the dough out of the bowl and divide into 6 pieces. Flour the counter and roll a piece into a rectangle no more than 2-3 mm thick. Poke it all over with a fork.
- Heat up a frying pan on medium heat with no fat in it. Place the dough in the pan and cook it for 2 minutes. Turn it over and cook it for a further 1 minute.
- Remove the bread from the pan and wrap it in a tea towel to keep it warm and soft.
- Repeat with the other pieces of dough until you have used them all up.
- This bread freezes well but is particularly delicious when it is fresh and warm.