Bread is one of our oldest communal foods dating as far back as
10,000 years or longer when we began to harvest grasses such as wheat and
barley as agriculture began to shape our future.
In many parts of the world flat breads are quite common many of which tracing their roots as far back as the written records themselves. Examples include the Jewish bread matzah or matzo which ever way you care to spell it, enjoyed during the week of Passover. Others include lavash, pita bread, Indian naan, native American mountain bread and Swedish tunnbröd which is the one I am baking today. Sweden boasts several quite popular flat breads many of which can be found the globe over such as the Wasa brand a verity of hard bread offering many flavors to choose from. Beyond those most all Swedish breads are whole grain almost of which containing some form of rye regardless of whether they are hard breads or fresh.
In many parts of the world flat breads are quite common many of which tracing their roots as far back as the written records themselves. Examples include the Jewish bread matzah or matzo which ever way you care to spell it, enjoyed during the week of Passover. Others include lavash, pita bread, Indian naan, native American mountain bread and Swedish tunnbröd which is the one I am baking today. Sweden boasts several quite popular flat breads many of which can be found the globe over such as the Wasa brand a verity of hard bread offering many flavors to choose from. Beyond those most all Swedish breads are whole grain almost of which containing some form of rye regardless of whether they are hard breads or fresh.
This is a very easy bread to bake and versatile as well! I am using a combination of white, rye and graham flour which is a whole grain wheat flour invented by 18th century minister Sylvester Graham who also invented the Graham cracker. In Sweden many people use hjorthornssalt or baker’s ammonia (ammonium carbonate) though baking power makes a good substitute. That said I am simply using instant yeast, which as the name would suggest doesn’t need to be diluted in water first. The bread can be prepared on the stove top or in the oven, and the longer you bake it the crispier it will get
Shopping List
Unbleached all purpose flour (AP flour)
Dark, medium or light rye flour
Graham flour
Butter or margarine
Milk, I am using full fat organic
Light syrup
Instant yeast
Sugar
Salt
My Mad Method
Mix 460g (7dl) AP flour, 100g (2dl)
rye and 110g (1.5dl) graham flour together with 20g instant yeast, ½ dl sugar
and ½ tsp salt. Add to the mixer
Mix to a cohesive dough, it will be
ready when it just cleans the bowl and is soft to the touch
Transfer to a bowl, cover with plastic
wrap and proof for about 30 minutes
When it has proofed 30 minutes and
doubled in size it will be ready to work
Fold out onto a clean work surface and
divide into 12 circa 110g pieces
Roll out flat and perforate with a
fork or spiky roller as shown here gently mark the dough
Transfer to a 300c preheated oven, I
am using a pizza stone which has been in the oven sense I turned it on, and
bake the bread for 2 to 4 minutes on each side until lightly browned and cooked through
This is a Swedish style “tunnbrödsrulle” or Swedish wrap as I call
them prepared with this wonderful flat bread!!
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