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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve yeast in the water (if using dry yeast, follow instructions). | 2. Add salt and fennel/aniseed. | 3. Add rye and enough wheat flour to make a quite firm dough. | 4. Knead vigorously for at least five minutes. | 5. Divide into 16 parts and roll to balls. | 6. Let rise, covered, for 40 minutes. | 7. Heat the oven to maximum heat. | 8. Roll out one piece at a time to a thin circle, 8-10 inches in diameter. | 9. Use plenty of rye flour when rolling. | 10. Make a one-inch hole in the middle. | 11. Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose). | 12. Bake one at a time on a dry tray in the oven for about 2-4 minutes. | 13. They should get brown, but not too burnt. | 14. Slip them on a stick (e. g. a broom) through the hole in the middle to cool. | 15. Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	1 1/2	1/2		16.65	1.8378	2.1492	0.081
water	2	cups		0.0	0.0	0.0	0.0
salt	1/2	tablespoon		-	-	-	-
fennel	1	tablespoon	crushed	1.6856	0.3969	0.0674	0.0109
rye flour	3 1/2	cups	coarse	1456.0	307.4624	71.2768	9.9456
wheat flour	1 1/2 - 2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.