In Sweden we call this “Tunnbröd” which literally means “Thin bread”. You can either bake a short time and get a soft bread which you can roll, or bake it a little longer and get a bread similar to “knäckebröd/knäckebread” which is harder. Either way, it tastes awesome and it is perfect for picnics – year-around.
I’ve followed Gateau’s recipe (swedish bakery/confectionery), because they are pros when it comes to baking! (Though I’ve changed the recipe a bit). The pictures are taken from my second time baking this because of one simple reason. The first time wasn’t easy – some things, you have to do at least twice, to get a good result. So, if it seems hard the first time – don’t give up! Give it a second try!
BUT! Just a WARNING – This is a recipe which does take time! We’re talking about at least 2 hours!
You’ll need the following;
- 5 dl Milk (0,5% fat)
- 10 grams of Yeast (not dry)
- 1 tbsp syrup (light not dark)
- 50 grams of butter
- 6 dl Wheat flour
- 1 dl Rye flour
- ½ dl Oatmeal
- 1 tsp Salt
- Plus some extra flour for the roller, your hands and the working area
- Perforated baking sheet (see picture below)
- 2 Kitchen towels
- Baking roller
- 2 Bowls
- A plate, approximately 22 cm diameter in size
- Kitchen assistant/Kneader or Handmixer with dough hooks
- Rubber spatula
HOW TO DO
- Turn on the oven, 275°C
- Measure off 5o grams of butter and 10 grams of yeast – put them both on a small plate, ready to be used. The butter should be a bit melted – not fluid, but soft. You can heat it a little if it’s still hard after a while in room temperature.
- Crush the Oatmeal in the mortar, til it is almost as flour
- Mix the wheat flour, rye flour and the now Oat flour in a bowl
- Measure off the milk in the second bowl. Heat it a bit in the microwave – it should be tepid about, 37°C. I prefer it to be slightly warmer from the start, because it looses a bit of its heat when poured into the bowl.
- Crush in the yeast in the warm milk, mix
- Mix in the butter as well.
- Mix in the Syrup.
- Prepare the kneader/kitchen assistant or the handmixer with dough hooks.
- Pour in the flour in the bowl with fluid ingredients.
- Let it be kneaded for about 5 minutes.
- Pour in the salt and mix again.
- Prepare the working space, put some flour on the roller and on the table. Also, have the baking sheet near this place.BAKING
- Take a piece of dough (make sure you have flour on your hands) and roll a ball using your hands
- Then use the baking roller and roll the ball flat and round, it should be only a few millimeters thick, very thin!
- Put it on the baking sheet, roll it a little more if it looses its shape.
- Put the plate over it and cut around, so that you’ll get a nice round bread. Remove the plate.
- Sting it a bit, using the fork. By doing this you’ll prevent it from getting all bubbly.
- Put it in the oven! Bake it for about 2 minutes, it should get some golden spots – but still be pale. Otherwise it’ll get hard and you won’t be able to roll it. But of course – you can do the crispy version!
- Take it out of the oven and let it cool in a kitchen towel, together with the already baked ones.
- Do the “Baking-section” all over again and again – til you’re out of dough!
This is the perforated baking sheet I used. Flatbread needs hot air from underneath, therefore this good.
4. They should be ROUND! Using a plate you can get the perfect shape! But, of course – you can make them squares or completely unsymmetrical as well…
5. Sting it with a fork!
7. Let them cool together IN a kitchen towel. (they’re not inside in the picture since it’s more interesting to see the breads rather than just a towel…)
Put on what spread you like and roll! Voila! You’ve got your own swedish “tunnbrödsrulle” Keso, Tuna, Salad, Ham or Cheese?
I prefer it this way… EVERYTHING: