Malt Crispbread

September 29, 2015

Malt Crispbread is a thin Scandinavian-style crispbread, delicious yet healthy and perfect companion for your favorite cheese.

It's also a lovely gift. The dough is super-easy to handle. So, it isn't difficult at all to make perfectly round shapes and professional looking crispbreads. 

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

12 pcs.

1dl (110 g) sourdough starter
1 dl (55 g) rye flour
1 dl (100 g) lukewarm water

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 8–9 hours.

2 dl (200 g) lukewarm water 
15 g fresh yeast 
0,75 tsp salt 
0,5 dl (70 g) honey 
0,5 dl rye malts for bread (flour) 
2 dl (130 g) wheat flour 
5 dl (275 g) rye flour

Mix together the sourdough starter, water, yeast, salt, honey and rye malts. Stir until the yeast is dissolved completely. Add the flour and knead about 2 minutes. The dough appears to be too sticky, but don't add flour. 

Cover and leave to rise for 2 hours.

Turn the dough out onto a generously floured surface and divide it into 6 pieces. Roll out each piece to a thin, round sheet. Use a patterned rolling pin or poke the surface randomly with a fork before baking. With the help of a lid cut out a circle of dough with a diameter of 20 cm. It isn't difficult at all, because at this point the dough is easy to handle. Place on a parchment lined tray (2 crispbreads / tray). Continue rolling and cutting until all the dough is used up.

Preheat the oven to 225°C. Bake for 7–9 minutes / tray. Malt Crispbread is very thin. Don't leave it unattended as it burns very easily. 

Let cool on a wire rack.

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4 kommenttia

  1. Dear Helena, Thank you so much for this recipe. We have always loved this type of bread, but now that I can hopefully bake it, we can eat it more often. My husband and I lived in Sweden when we were first married. I will be a regular at your blog now! Thanks again! Britta in Wisconsin -- baking for my family and friends

    1. I hope you enjoy the breads! You are warmly welcome to post photos of your breads on the Leivinlaudalla Facebook page because I'm always interested to see how a baker leaves her/his mark on the recipe. The outcome is never the same, no matter what kind of recipe it is. It's fascinating!

  2. Helena, I read your recipe more thoroughly now, and have a few questions: When you say:
    "15 g fresh yeast" = are you referring to the type of yeast that is purchased in a square package -- sort of like a small piece of wet clay? (As opposed the the dried yeast -- that sprinkles out of the package -- most American's bake with.) And when you say: .5 dl rye malts for bread = what does that mean? Rye flour? Or something else? Thank you again for this fun recipe! Britta in Wisconsin, USA baking for family and friends

    1. Yes, fresh yeast = "a package of wet clay"

      Malt is germinated cereal grains that have been dried with the germ removed in a process known as "malting". Rye malts for bread is milled rye malt with light colour. It is used to generate more flavour and colour for breads. There isn't strong malt flavour in this bread. So, you can replace the flour with rye flour or use some other malt product instead if you like malt in breads.