crispbread

Dill Crispbread

March 03, 2017


Dill Crispbread is a hard Scandinavian-style crispbread, healthy and full of taste. Full of Scandinavian taste as rye and dill are important staples in our cooking tradition.

If you don't have a sourdough starter in the fridge, you can substitute it with 10 g fresh yeast, 100 g lukewarm water and 50 g rye flour.

18 pcs.

2 dl (200 g) sourdough starter 
2 dl (100 g) rye flour 
2 dl (200 g) lukewarm water

Mix together the sourdough starter, rye flour and water. Cover with a tea towel and leave at room temperature for 12-14 hours.

0,75 tsp salt 
1 tbsp dried dill
1 dl (60 g) linseeds 
2 dl (100 g) rye flour 

Stir together the sourdough starter mix, salt, dill and linseeds. Add the flour and knead about 2 minutes. 

Turn the dough out onto a parchment paper. Roll out the dough to a thin sheet. Use a patterned rolling pin or poke the surface randomly with a fork. Cut the sheet into squares with a knife or a roller cutter. 

Place the sheet on a baking tray with the help of the paper. Cover with a plastic wrap and let rise about 30 minutes.

Preheat the oven to 225°C. Bake for 10 minutes. Divide to pieces and bake for an additional 5 minutes if the bits doesn't seem to be dry.

Let cool on a wire rack.


crispbread

Kale Crispbread

October 19, 2016



Kale Crispbread has a strong taste. If you make 40–50 pieces, you might want to eat them with a creamy, mild dipping sauce. 

 20 pcs. 

1 L (4 cup, US) kale, coarsely chopped, ribs removed 
1 dl (60 g) linseeds 
0,5 dl (30 g) chia seeds 
0,5 dl (50 g) sunflower seeds 
0,5 dl (30 g) cornmeal 
2 tbsp cooking oil 
0,5 tsp salt 
0,5 tsp pepper mix 
2 small onions 
4 cherry tomatoes 

Put all the ingredients into a food processor and blend. 

Line a 28 x 35 cm baking tray with a parchment paper and turn the dough out onto it. Flatten the dough with wet hands. Cut the sheet into 20 squares with a knife or a roller cutter. 

Preheat oven to 100 °C. Bake for 45 minutes. Flip. Remove the paper and bake another 45 minutes. Break into pieces and bake for a further 10 minutes. 

Let cool on a wire rack.

crispbread

Rye Crispbread

May 18, 2016


Cottage life is something every Finn grows up with. A cozy cabin or a cottage in the country is an essential element of our holiday seasons. It's all about having a good time with friends or the family and doing nothing. 

 Who cares if it's cold outside? For us summer (and summer cottage life) has just begun. It's time to bake crispbreads, because many traditional Finnish cottages don't have mod cons. 

 12 pcs. 

5 dl (500 g) milk 
13 g fresh yeast 
1 tsp salt 
5,5 dl (300 g) rye flour 
2 dl (120 g) fava bean flour 
6 dl (400 g) wheat flour 
On top: 
caraway seeds 
sea salt flakes 

Mix together lukewarm milk, yeast and salt. Stir until the yeast is dissolved completely. Add the flour and knead about 3 minutes. 

Cover and leave to rise for 45 minutes. 

Turn the dough out onto a generously floured surface and divide it into 2 pieces. Roll out each piece to a thin sheet. With the help of a lid cut out circles of dough with a diameter of 20 cm. Place on parchment lined trays (2 crispbreads / tray). Continue rolling and cutting until all the dough is used up. 

Let rise for 10 minutes. Poke the surface randomly with a skewer. Spray with water, sprinkle the caraway seeds and sea salt flakes and pat lightly. Preheat the oven to 200°C. Bake for 15 minutes per tray. 

Place on a rack and allow to cool.

crispbread

Seed Bites

February 24, 2016


















Hosting a party? Small, crispy Seed Bites are perfect base for finger-food appetizers. You can make them well in advance, which makes life a lot less hectic on the days just before your party. Make a sandwich paste of your choice the day before and store overnight in an airtight container. On the day of your party you just spread the paste on top of each slice and decorate the batch. Easy!

35 pcs.

0,5 dl (50 g) sunflower seeds
0,5 dl (30 g) pumpkin seeds, coarsely chopped 
0,5 dl (30 g) linseeds
0,5 dl (50 g) white millet
1 tbsp chia seeds
2 tbsp corn flour
0,5 tsp salt
1 tbsp canola oil (or other vegetable oil)
1 dl (100 g) hot water

Mix all ingredients together. Let set for 15 minutes.

 Line two baking trays with parchment papers. Use a 5-cm round cookie cutter and press generous 1 tsp of dough into the cutter. Lift the cutter up and make the next one on the tray. Continue until all of the dough has been used. Preheat the oven to 175°C. Bake for 25 minutes per tray. 

 Place on a rack and allow to cool. Store in an airtight jar.

crispbread

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.

crispbread

Islander Crispbread

August 19, 2015


Islander Crispbread is flavored with rosemary, which gives a nice woody taste to it. I love rosemary! This fact might be the reason why I place Islander Crispbread on my top 10 list of the best breads ever to grace the table. 

 This is also my regular hostess gift, when I have got an invitation to a summer house in the Turku archipelago because it's so delicious and crispbread will keep extremely well in all kinds of storage conditions.

 20 pcs.

 3 dl (300 g) water
3 dl (100 g) rolled spelt
0,5 dl (45 g) cooking oil
0,5 tsp salt
1 tsp dried rosemary
1 dl (60 g) rye flour
2 dl (120 g) wheat flour 
1 dl (60 g) linseeds
On top:
sea salt flakes

Boil up the water. Stir in rolled spelt and set aside to cool slightly. Add cooking oil to the porridge. Mix the dry ingredients together and combine with the spelt mix.

 Line your baking tray with a parchment paper and turn the dough out onto it. Flatten the dough with your hands until it's 3 millimeter thin. Pat some sea salt flakes on the top. Cut the sheet into squares with a knife or a roller cutter. Poke the surface randomly with a fork.

 Preheat the oven to 200°C. Bake for 40 minutes. Switch the oven off and leave the bread in the oven to dry in the afterheat.

 Cut into pieces. Place on a rack and allow them to cool.

crispbread

Herb Crispbread

June 08, 2015


Herb Crispbread looks so cute that it’s a shame to take a bite. You cannot get these beauties from your local shop!

This time I chose Green Santolina, but all herbs work well for the dough as long as the amount varies according to the aromatic qualities of the herb. Use whatever herb is your favorite, or you have on hand.

about 50 pcs.

8 dl (520 g) wheat flour
1 pot Green Santolina (Olive Herb)
1 tl salt
0,5 dl (45 g) oil
3 dl (300 g) water

 Mix wheat flour, shredded herb and salt together. Pour in the oil and water. Knead the dough until it's smooth and not longer sticky.

 Turn the dough out onto a baking surface and divide it into 3 pieces. On floured surface, roll out each one to a thin sheet. With a flower-shaped cookie cutter, cut out 50 small crispbreads.

Line the baking tray with a square of parchment paper and put the crispbreads on it. Poke the breads randomly with a fork.

 Preheat the oven to 250°C. Bake for 6 minutes per tray. Turn over and bake for an additional 3 minutes. Place on a rack and allow to cool.

Once, when my son was 4-years-old, I forgot to poke the surface with a fork. The outcome looked like this.


He was thrilled! So, sometimes I still ”forget” to poke these flower-shaped crispbreads. Nowadays my son is not the only one who likes them. Because of their looks these puffy and crisp bites have been a success at parties too.

crispbread

Caraway Crispbread

May 25, 2015


Caraway crispbread is a wonderful bread for afternoon tea, but I find it quite irresistible for every occasion. You will become addicted to this bread very quickly too!

8–10 small breads

4 dl rye flour
0,5 dl milk powder
1 tbsp caraway seeds
1 tsp salt
75 g saltless butter
3 dl water
4 dl wheat flour

Mix rye flour, milk powder, caraway seeds and salt together. Add butter cut into cubes to the mix, then use just your finger-tips and break up the butter into the flour mix. Add water and stir until combined. Mix in the wheat flour and knead the dough until it's smooth.

Turn the dough out onto a baking surface and divide it into 8–10 pieces. Roll out each piece to a thin, round sheet on a parchment paper. Roll with a patterned rolling pin or poke the surface randomly with a fork. Place the sheet on a baking tray with the help of the paper. 

Preheat the oven to 250°C. Bake for 5–8 minutes per tray. Place on a rack and allow to cool.

crispbread

Deli Crispbread

April 09, 2015


Losing weight is not easy if you have a craving for chips and crisps. Many of my friends sprinkle some salt flakes on Deli Crispbread before baking and eat it instead. Toddlers love this bread because the thin crispbread crackles easily in the mouth with only one or two teeth, or with no teeth at all. Moreover, the gluten-free bread is safe for people with coeliac disease.

The rest of us, we don't have an excuse. We could eat this crispbread bite after bite, and then some, just because it's so incredibly good. We just can't help ourselves.

 2 baking trays

 4 dl (220 g) corn flour
1 tsp salt
1 dl (100 g) sunflower seeds
1 dl (60 g) sesame seeds
1 dl (60 g) pumpkin seeds
3 tbsp poppy seeds
3 tbsp rice flakes
0,5 dl (50 g) oil
5 dl (500 g) water

Mix dry ingredients together. Add oil and water and stir until combined. Put the mix in the microwave and cook for 5 minutes (500 watts). Let the dough cool down a bit.

Line two baking trays with parchment papers and turn the dough out onto them. Flatten the dough with your hands until it is 2 millimeter thin. Pat some extra sesame and sunflower seeds on the top. Cut the sheets into squares with a knife or a roller cutter.

Preheat the oven to 150°C. Bake for 90 minutes. Cut into blocks while it's still warm. Place on a rack and allow to cool.


crispbread

Traditional Crispbread

March 05, 2015


This is the very first crispbread I've made. The recipe is old and little bit old-fashioned, but it's one of the beloved classics of our kitchen. 

 40 pcs.

 50 g fresh yeast
5 dl (500 g) lukewarm water
0,5 tsp salt
2 tsp sugar
1 tsp ground anise seeds
1 tsp ground fennel seeds
100 g melted butter
5 dl (280 g) rye flour
7 dl (450 g) wheat flour

 Stir the yeast into the lukewarm water. Add salt, sugar, seeds and the cooled butter.  Mix in the flour. Knead the dough for awhile until smooth. Cover the bowl with a cloth and let the dough rise at room temperature about 15 minutes.

 Turn the dough out onto a baking surface and divide it into four pieces. Roll out each piece to a 3 millimeters thick sheet on a parchment paper. Roll with a patterned rolling pin or poke the surface randomly with a fork. Place the sheet on a baking tray with the help of the paper. Cover with a cloth and let rise 15 minutes.

Traditional Scandinavian crispbread

Cut the sheet into squares with a knife or a roller cutter. Preheat the oven to 250°C. Bake for 10 minutes.

Cut the crispbread into pieces while it's still warm. Place on a wire rack and allow to cool.

crispbread

No-yeast Ryecrisp

February 05, 2015


Homemade crispbread is a quick and yummy treat. We eat this ryecrisp like candy. It's addictive!

 I vary the basic recipe with two different finishing touches getting two totally different ryecrips.

 5 dl (500 g) water
5 dl (175 g) rye flakes
(2 tbsp dried  wolfberries)
1,5 dl (100 g) wheat flour
5 tbsp linseeds
3 tbsp  sesame seeds
1 tbsp  sunflower seeds
1 tsp salt
On top:
linseeds and sea salt (option 1) or 
sesame seeds (option 2)

 Boil up the water. Stir in the rye flakes. Let swell 15 minutes.

 You can make the most perfect crispbread without the wolfberries. But, if you choose to use them, cut them into small bits. Put the berries and wheat flour together. Mix all dry ingredients and combine them well with the rye porridge. 

 Oil two parchment paper sheets.

 Choose option 1 or 2.

 Option 1

 Roll out the dough between the oiled parchment papers until it's 2–3 millimeters thick. Peel off the upper paper and place the dough on a baking tray. Pat linseeds and coarse sea salt on the top. Poke the surface randomly with a fork.

Preheat the oven to 175°C. Bake for 40–45 minutes. If you have a fan-assisted heat circulation oven, this is the moment to use the function.

Cut the ryecrisp into individual blocks while it's still warm. Place on a rack and allow them to cool. Leave to dry until the next day. Enjoy!

 Option 2

 Divide the dough into two pieces. Roll out the dough between the oiled parchment papers until it's paper thick. Don't worry! The dough is easy to handle even if it's so thin. Pat lots of sesame seeds on the top. Poke the surface randomly with a fork. 

 Preheat the oven to 175°C. Bake for 20 minutes. If you have a fan-assisted heat circulation oven, this is the moment to use the function.

 Cut into pieces. Place on a rack and allow them to cool. Enjoy!