Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Swedish Knäckebröd with thyme and seeds

Swedish Knäckebröd with thyme and seeds

There is something so enjoyable about baking, waiting for the result while wonderful aromas of fresh bread fills the air. I love it. The scent of newly baked bread is said to be deeply satisfactory and evoking positive feelings for us humans! I totally get that. And in a parallel life I would love to be a baker.

Todays baking fills the kitchen with a thyme, rye and cumin scent. We’re making knäckebröd, a popular swedish cracker. Crispy and crunchy, it's very tasty with cheeses and spreads and it's a regular in the midsummer buffet in scandinavia. This is the second post in my mini serie with scandinavian summer recipes.

Knäckebröd is something that I often keep as a cupboard staple. One of the pros of this bread is that it keeps for a long time, so it can be a savior when you're out of fresh bread and excellent to take with you on travels. A handy bread in other words.

For the festive holidays in scandinavia, it's not good enough with store bought knäcke, you either buy a real artisan bread from a small baker or make your own, which is dead easy and fun. Plus you can get creative and spice it as you like it and choose your own choice of seeds and herbs. That’s something I really like to promote, be creative in the kitchen, tweak recipes and use your own ideas. If you got a bit of basics in cooking you should be able to trust your own gut feeling!

 

My knäckebröd is made with thyme and cumin. I use wholegrain flours and chia and hemp seeds in my seed mix. This bread is really wholesome to the last crumble. Feel like getting into the midsummer spirit? Here’s the super duper easy recipe:

 

Swedish whole grain knäckebröd with thyme & seeds

12 - 15 breads

INGREDIENTS
14 gr dry yeast
3 dl finger warm water
1 dl whole grain rye flour
5 dl whole grain spelt flour
2 dl mixed seeds (hemp, sesame, sunflower, flax, pumpkin)
1 tbsp chia seeds
1 tbsp thyme, finely chopped
1/2 tsp cumin
2 tsp salt
Extra spelt flour for baking

INSTRUCTIONS
Add the dry yeast to the finger warm water in a bowl. Set asked and let it rest for 15 min. In another bowl, mix the dry ingredients. Add the yeast and water to the dry ingredients and mix well. Knead the dough for 8-10 minutes. Set aside and let it rest for 45 minutes covered with a tea towel.
Warm up your oven to 230 ℃. Form your dough to a sausage and use a knife to make 12-15 pieces, or as many as you like to make breads. Roll each piece into a little ball. With a rolling pin and extra flour, flatten the balls to a round shape and make it as thin as you can, a few millimeters only.
Bake for 10 minutes, every oven is different so you might have to do a shorter or longer time. Basically you want to bake the breads on very high temperature for a short time. The breads should be firm and golden beginning to get brown when they are done. Watch your first batch and adjust the the following batches after how your oven performs. Let the knäckebröd cool down. It's tasty but still soft when the breads are warm. You can keep your knäckebröd for weeks in a cool dry space covered. Serve with tasty spreads like soft and fresh cheeses, nut butters or herbal butters.

 

And another few things..

If you like Scandinavian recipes there are a few more coming and you can also read the previous post about midsummer and the classic Swedish potato salad.

Also, I would to hear more from you. I see that there are a lot of traffic to the blog and pages are read, but not so much commenting. I'm very happy about all the traffic, thanks for taking time to visit and read. I think the quietness in the comment fields has to do with the blog being very new and I'm not in a dialog with you readers yet. It's a bit like dance floor, someone has to make the first move and suddenly everyone is jazzing it. Instagram is much more buzzing and I think it takes a while to build a community feeling here on the blog. All the best food blogs have worked very hard to get where they are and I still think I'm a real blueberry in the blogging sphere. I would love to hear more comments on the posts and what you like and what you don't like and suggestions on what you would like to see more of. It's all very fun and interesting seeing the blog project grow like this. I hope you hang around and come back for more. Thank you for reading this far :)

 

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