Swedish Thin Bread

Ingredients (for 30 large thin breads):

  • 2.5 liters of milk
  • 19 g instant dry yeast (28 g active dry)
  • 5 g baking powder
  • 56 g butter
  • 130 g sugar (I might skip the sugar next time and that may sound like heresy to a Swede! I'll have to ask Eva)
  • 210 g syrup (I used maple but you can use any pancake syrup or a mix of molasses and syrup)
  • 13.5 g salt (I will use 2% of the flour weight next time as we like our breads a tad more salty)
  • 1815 g unbleached all-purpose flour
  • 913 g light rye flour (or a mix of rye and whole wheat flours)
  • 11 g ground fennel seeds (Eva leaves some fennel seeds whole or barely crushed)
  • 11 g anise seeds

Method:

  1. Mix all dry ingredients with hand or a wooden spoon
  2. Warm milk, butter and syrup to 120-130°F/49-54°C
  3. Mix everything together in a large shallow bowl
  4. Let it rise, covered, until needed (I gave it one fold as it looked really batter-ish)
  5. Divide into 30 pieces and proceed with the shaping and baking as per video.
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