ingredienti
- 50 g yeast
- 500 ml milk
- 210 g barley flour
- 210 g pine bark flour, sifted
- 180 g flour
- 2 tsp salt
Crispbread
Crispbread is an essential part of the Swedish summer - And it is something that everyone can succeed with.
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Dissolve the yeast in lukewarm milk.
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Assemble the assistent with steel bowl, dough roller and dough knife.
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Add soft butter, salt and most of the flour. Work the dough for a few minutes.
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Put on the lid let rise for half an hour.
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Set the oven to 250°C (482 °F).
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Put the dough on a floured table and divide it into 20 pieces. Shape into buns, cover with a baking towel.
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Roll out two buns into round crispbreads and place them on baking pan with baking sheet paper. Use a cookie-pan or similar to make round holes in the center of the bread.
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Bake in the middle of the oven for 6-8 minutes or until they have some color.
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Meanwhile, roll out two new crispbread and bake them afterwards.
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Let the bread cool.
