Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon.
It is also served with butter spread on top alongside hot soup.
Ingredients
- 2 cups warm water
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon salt, or to taste
- 5 cups rye flour
Directions
Step 1
Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
Step 2
Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
Step 3
Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
Step 4
Keep rounds in a warm place to rise for about 15 minutes.
Step 5
Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
Step 6
Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
Step 7
Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.
Cook’s Note:
You can also make mini 2- to 3-inch rounds to use as appetizers. Making holes in small ones may be difficult, so skip this step.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 152 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium197mg | 9% |
Total Carbohydrate33g | 12% |
Dietary Fiber6g | 23% |
Total Sugars0g | |
Protein4g | |
Calcium12mg | 1% |
Iron1mg | 6% |
Potassium157mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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