Knäckebröd are the perfect biscuits for cheese from your brie to cheddar. Top’m with other items for a great little bites.
100mlDouble cream at room temperature
150gStrong bread flour
150gStrong whole wheat flour
1/2tspActive dried yeast
1tspCaraway seeds - lightly crushed
Mix all dry ingredients (except seeds) together, and then mix and add the cream/water. Mix to combine, and then dust the counter and knead dough for about 5min. Add more flour if too wet.
Cut dough into four, roll into a ball and then cover and let rise for 30min.
Heat the oven to 200°C (fan - 20°C higher for non fan).
Using a rolling pin, and dusted surface, roll the dough into a very thin circle. If you can, make a small hole in the centre and this will let you get an even wider base. Place on a parchment lined pan and sprinkle with lightly crushed seeds. Prick the surface of the dough with a fork to help reduce the likelihood of extra rising in the oven.
Bake for 5 minutes and then turn over and bake for about another 3 minutes or until dry and hard. Transfer to a wire rack to cool. Repeat with other dough balls.
Top with your favourite cheese, and crisp pickled veggies or chutneys.