Swedish Sourdough Crisp/Hard Bread

A recipe that are split on two days and makes maybe 15 breads.

Maybe do the recipe in half if you want to try it out first.

You will need:

1 liter water, not to cold

1 dl sourdough starter

300 gram coarse rye flour

300 gram fine rye flour

600 gram fine whole grain wheat flour

18 gram unrefined sea salt

I have used different kind of flours every time, when I find an exciting Swedish heritage flour, from older kinds of grains, that are somewhat like the flours above in consistency, I mix and match freely. Can be a good idea to write down what you use in case of phenomenal taste.

Day one:

Stir the sourdough starter into the water and then add the salt and some of the flour, whisk a bit then add the rest of the flour and stir to an even dough. Put a lid on and have it in room temperature for about 4 hours, every 60 minutes fold the dough once, you will fold it three times. Put in the fridge overnight with the lid on.

Day two:

Cut the dough into smaller pieces, bake in some more flour if needed, but they should be a bit “loose”. Use some more of the fine whole grain wheat flour. Use the rolling pin and roll out the pieces on a baking sheet on top of a wet towel so it won’t move around that much. Make them pretty thin. Use a knobbly rolling pin or a fork to make holes, so it won’t blow up and be thick.

We had a lot of baking sheets and made all the breads ready, so we just could put them in the oven as soon as possible.

Put into the oven at 250 degrees Celsius for about 8 minutes.

When all of them are done, turn off the oven and let them dry in the “after heat”, let the hatch be a little bit open to let out the moist.

Here is the short video where we make these, not a tutorial though!