SCHÜTTELBROT INGREDIENTS 375g rye flour (medium or light) 500 ml water, divided 1 tsp dried yeast 125g bread flour 1 tsp salt 1/4 tsp each ground caraway, fenugreek and fennel 30g candied orange peel 1 tsp allspice 1 tbs fine powdered instant coffee
Mix 150ml of the water with the yeast and mix in 250g of the flour to make a batter. Cover the batter to keep it from drying out and leave it for thirty minutes at room temperature. Mix the sponge (the batter) with the rest of the ingredients and beat for 2 - 3 minutes to create dough that is too soft to knead. Cover the dough and allow it to rise for two hours until doubled in bulk and bubbly. Preheat the oven to 200C and flour a baking sheet or pizza stone. On a well-floured surface divide the dough into balls of approx. 150g in size. Let the dough balls rest while the oven heats. Then place one onto the floured baking sheet or pizza stone and shake the baking sheet or stone in a circular motion to relax the dough into a flat circle. You can stretch it like pizza dough with your hands if it’s proving tricky. Place in the oven and cook for 20 minutes. Place on a wire rack to cool and crisp up.
ICA TIP Use leftover dough or batter from any of the recipes to make smallscones,crackers or bread rolls – perfect with soup or a packed lunch.
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Scandinavian Flatbread PG
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