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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the yeast with flour, then stir with water. Leave, covered, for half an hour. | 2. Add salt and treacle and add the flour, stirring continuously. Turn the dough to a floured surface and lightly knead to form a soft dough. You may need to incorporate an extra 50g flour here. | 3. Divide the dough into equal sized pieces and roll each piece into a ball. Transfer the portions to baking sheets lined with baking paper. Flatten each ball to a disk, about 3/4 inch thick, and prick with a fork. | 4. Cover the sheets with clean tea towels and leave to rise well. | 5. Preheat the oven to 400°C Sprinkle the bread with little water just before baking. Bake the breads for about 10 minutes or until the base has browned and sounds 'hollow' when tapped. | 6. Cool on a wire rack, covered with a tea towel, before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	500	ml		0.0	0.0	0.0	0.0
rye flour	220	g		715.0	150.986	35.001999999999995	4.8839999999999995
yeast	10			111.0	12.252	14.328	0.54
salt	2	teaspoons		-	-	-	-
treacle	1	tablespoon		-	-	-	-
rye flour	165	g		715.0	150.986	35.001999999999995	4.8839999999999995
wheat flour	130			53040.0	11227.32	2060.76	390.0

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