How to Make Swedish Crispbread – knäckebröd

Recently my daughter Heidi and I have been exploring different types of crispbread recipes and the history of crispbread.  Crispbread has a fascinating history tracing back to 500 A.D. from central Sweden.  The tradition back in 500 A.D. was to make round wafers with a whole in the center.  The wafers were dried on a stick under a roof.

Crispbread on a stick
Crispbread on a stick

About 500 years ago, traditional crispbread was invented as the way we know it with ingredients of wholemeal rye flour, salt and water.

Rolling pins were not invented in the Nordic countries.  In many countries, homemade wooden rolling pins were made for the household in order to roll and flatten out the bread.  Over time rolling pins were developed and designed for different purposes.  In Leksand, Sweden it became the center of making various handcrafted items such as wooden rolling pins during the early industrialization.  As well Leksand, Sweden is famous for making Swedish crispbread too.

Heidi purchased for me a Swedish deep notched wooden rolling pin called Kruskavel to make the traditional Swedish crispbread. This deep notched rolling pin scores rye or oat bread dough to make knäckebröds, or Swedish hardtack.

Swedish deep notched rolling pin
A Swedish deep notched rolling pin.

There two types of Kruskavels used to make the Swedish crispbread.  One type of rolling pin has flat knobs and the other has pointier knobs. The type Heidi purchased has the pointy knobs which is better to use for crispbread which is in the photos. This type of wooden rolling pin makes it easy to make a pattern on the dough.

Swedish deep notched rolling pin
Deep notches on the Swedish rolling pin.

As well the deep notches on the Swedish rolling pin keeps the bread from rising.  This creates a thin and crispy Swedish crispbread “knäckebröd”.   A flat crispbread is easy to stack and store too.

Stacking crisp bread
Stacking the large circular crisp bread on a plate.

However if you don’t have this special rolling pin you can easily use a fork to create a pattern too.

Swedish crispbread ingredients
Swedish Crispbread ingredients.

Ingredients:

1 cup whipping cream
1/2 cup water
2 1/2 cups wholewheat rye flour
2 1/2 cups wheat flour
1 tsp salt
1 1/2 tsp instant dried yeast

Crispbread toppings.
Crispbread toppings.

Crispbread Toppings:
1 tsp salt
1 tsp sesame seeds
1 tsp caraway seeds

❄️Here is our recipe video for additional instructions. For notifications of our video release click on the bell (lower left of the video) when you open up the video.

Instructions:
1. Heat the cream and water together until warm to the touch.

Water and cream in a pot.
Water and cream in a pot.

2. Mix the flour and salt in a large bowl. Add the yeast and stir.
3. Add the water mixture into the flour mixture.  Mix everything together to form a dough.

Mix flour mixture with warm water mixture.
Mix flour mixture with warm water mixture.

4. Knead the dough for 2-3 minutes.
5. Place the large ball of dough in a bowl, cover bowl with a cloth and leave the bowl somewhere warm for 20-30 minutes.

Cover the dough with a towel.
Cover the dough with a towel.

6. Preheat the oven to 450F.
7. Next roll the dough out using an ordinary rolling pin. Roll out a thin as possible circle, 8-10 inches in diameter.  Use a plate to cut out a perfect circle.

Use a plate to cut out a perfect circle
Use a plate to cut out a perfect circle.

8. Sprinkle on top of the dough with the salt, sesame seeds and cumin seeds.
9. Roll again the dough with the Swedish wooden rolling pin.  This will help the topping stick to the dough too.

Roll Swedish rolling pin over the dough.
Roll Swedish rolling pin over the dough.

If you do not have the Sweden rolling pin, you can make a pattern on the surface using a fork.

Prick the dough with a fork.
Prick the dough with a fork.

10. Bake at a degree of 450 F for 4 to 5 minutes.
11. Take the crispbread out of the oven.  Flip the bread to bake the other side.

Flip crispbread.
Flip crispbread.

Then bake the crispbread for 2 to 3 more minutes.

crispbread
Serve these thin and crispy Swedish crispbreads “knäckebröd”with butter, cheese, or any savory spread.  🍽️

❄️We hope you  enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

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How To Make Swedish Cold Poached Salmon for Midsummer – Kall inkokt lax

Early in the summer, I usually get pansies.  Pansies is one of the first signs that Midsummer is around the corner. The colors are so beautiful and pop in my yard. So I have to get pansies. Then, I usually start planting seeds for other summer flowers such as Bachelor button, morning glory and marigolds. As well my perennial flowers starts appearing in my yard too.  So I usually have a nice assortment of flowers by the time we celebrate Midsummer.

Midsummer usually involves picking flowers in my yard, enjoying the warmer weather and eating great Swedish food with my family and friends.  This Cold Poached Salmon (Kall inkokt lax) is a Swedish classic for midsummer celebrations that is easy to prepare. This simple summer dish is perfect for picnics and outdoor dining as well.

Swedish Cold Poach Salmon Recipe:

Cold salmon ingredients
Ingredients to make the Swedish Cold Salmon

Ingredients:

  • 2 salmon fillet
  • 6 cups of water
  • 1 tablespoon of salt
  • 3 tablespoons of white wine vinegar
  • 6 peppercorns
  • 1 lemon, sliced
  • 1 white small onion, peeled and chopped
  • 6 pieces of dill
  • 1 star anise
  • 2 bay leaves
    optional: add chopped carrots

See our recipe video to see how Karen Grete prepares the cold poached salmon dinner.

Instructions:

  1. Fill a big pot of 6 cups of water.
  2. Place all the marinade ingredients (salt, white wine vinegar, peppercorn peppers, lemon slices, chopped white onion, dill, star anise, bay leaves) in a large pot.

    cooking salmon in a pot
    Preparing the marinade in a large pot.
  3. Boil for 5 minutes.
  4. Keep the salmon as one piece. Leaving the skin on the fish makes
    it easier to remove the salmon from the pan in one piece.
  5. Scoring the skin enables the flavors to penetrate the fish.
  6. Put each salmon in the pot.
  7. Return to boil for 1 minute. Then turn off the heat.

    boiling salmon in the pot
    Boiling the salmon in the marinade.
  8. When cold enough, transfer to the fridge and leave to cool overnight.
  9. Then remove the salmon from the pot and let it drain a bit before
    serving.
  10. Make sure to have already prepare the Swedish dill mayonnaise sauce. https://youtu.be/DEUH9bsI9Bw

On a plate place the cold salmon with summer potatoes a dallop of Swedish dill mayonnaise sauce and lemon.   I really enjoy asparagus which as a side dish but you could pick any summer vegetable or even a salad.

serving salmon on a plate
Enjoy the cold salmon dinner with fresh dill mayonnaise, summer potatoes, and a slice of lemon.

We hope you enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

purple pansies
Purple pansies in the yard are the first sign of summer is here.
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How To Make Easy Swedish Raspberry Cave Cookies ☕ Hallongrottor

SWEDISH RASPBERRY CAVES2

In the 1800’s, ladies in Sweden had coffee parties or in Swedish “kafferep”. It was a must at the coffee parties to have a cookie plate of 7 or more “småkakor” (little cookies) to serve the guests. The Swedish Raspberry Cave Cookies “Hallongrottor ” was one of the cookies to make. The Raspberry Cave Cookies are still very popular in Sweden.

There are all sorts of Swedish Raspberry Cave cookie recipes to try. A typical Swedish Raspberry Cave Cookie has a vanilla flavor with a raspberry preserve center. Typically the vanilla ingredient is either of vanilla sugar or ½ vanilla pod + 1 tsp sugar. As well the preserve is many times made of raspberry or lingonberry too.

Here our Raspberry Cave cookie recipe has 6 easy to find ingredients. It is a really fast and easy recipe to make. I usually have the two sticks of butter out on the counter when I start making the recipe. That way the butter is slightly soften and easier to work with when mixing it into the flour mixture. As well I used vanilla extract because I happen to have this in my kitchen cabinet. However vanilla sugar is very common to use too. In the future, we hope to make several other Swedish Raspberry Cave Cookie recipes with a variation of ingredients. We hope you like this simple version! 😀

❄️For notifications of our YouTube video release click on the bell (lower left of the video)

Swedish Raspberry Cave Cookie Recipe – Hallongrottor
🍪 Ingredients 🍪
2 sticks (226 G) butter / smör
2 cups of flour /mjöl
1 teaspoon of baking powder / bakpulver
1/2 a cup of sugar / socker
1 teaspoon of vanilla extract or vanilla sugar/ vaniljsocker
raspberry preserves / hallonsylt

Instruction:
-Preheat oven at 400°F / 200 grader
-Have 2 sticks of butter (which is the equivalent of 226 grams or 8 oz or 1 cup of butter) out on the counter so it softens up slightly and will be easier to work with.
-Mix flour, sugar, vanilla and baking powder together in a bowl. 🥄
-Cut the 2 sticks of soften butter into chunks and add to dry ingredients. Mix well using your fingers or a pastry cutter.
-Roll the dough into logs. Cut the logs into even slices.
-Roll each slice into a ball and place on a baking tray.
-Using your finger press into each ball.
-Fill each cookie with a teaspoon of raspberry preserves / hallonsylt
-Bake for 12- 15 minutes.

001
-Let the cookies cool on a rack.

064
-Serve with coffee, tea or even a glass of milk. ☕ 🍴 🎈

 

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How to Make Swedish Dill Potatoe Salad Recipe 🍴 Dillstuvad Potatis

Did you know that the first potatoes in Sweden was around 1655? Potatoes were documented at   Olof Rudbeck’s botanical garden in Uppsala, Sweden.

Recently, I went to a Midsummer celebration.  We danced around the Maypole (majstång  or  midsommarstång) and had traditional dishes such as 4 kinds of herring!! Which made me so happy to have 4 kinds of herring.  I just love herring!   🎈 🎉

It made me think to make the Swedish Dill Potatoe salad side dish.  It is perfect timing as I have so much dill, parsley and chives in my garden right now.  😀  This dish  goes with any summer dish such as grilled chicken, fish and even hotdogs.

Below is my recipe to mkae the Swedish Dill Potatoe Salad

🌼 Ingredients

  • 1 pound freshly boiled potatoes, cut into inch wide pieces
  • 1/2 tablespoon freshly ground white pepper
  • 3 heaping tablespoons chopped dill, parsley and/or chives

Béchamel sauce:

  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • 1 1/3 cups whole milk or half milk/half cream
  • salt & pepper to taste
Instructions:

  1. Melt 1 tablespoon of butter in a saucepan over medium heat
  2. Add the flour & combine.
  3. Add cream or milk and whisk together.
  4. Bring to boil and let it boil for 2-3 minutes until the sauce thickens.
  5. Cut potatoes into inch wide pieces.
  6. Add salt and pepper to taste.
  7. Add the pre-cooked potatoes and heat through.
  8. Add half of the herbs.
Serve with either grilled chicken, steak or fish.  In Denmark, we typically have potatoe salad with hotdogs which is what I had with this recipe recently. 🍽️


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How to Make Swedish Rhubarb Crumble ☀ Rabarberpaj

This time of the year, I think about what to make for midsummer celebrations.  Midsummer celebrations is an important Nordic tradition and a lot of people look forward to attending.  We have a tradition in my family to have dinner at our house, go to the beach, build a bonfire, bake bread on a stick and sing Danish songs.

So, I decided to make a Swedish Rhubarb Crumble for dessert because you can make it for a lot of people.  As well I saw so much rhubarb in the grocery stores lately that I thought it was an easy decision to make this delicious dessert.  The great thing is people can decide how much they want to scoop out from the pan.

What makes this dessert Swedish from what I understand is the flour and oatmeal combination.  Just make sure to buy the correct rolled oats and not the quick or 5 minutes oatmeal.  Otherwise the dessert won’t taste correct.

How to Make Swedish Rhubarb Crumble  ☀ Rabarberpaj
🌸 Ingredients 🌸
Rhubarb filling:

  • 6 cups of rhubarb, chopped into 3/4-inch chunks
  • 1 cup of granulated sugar 
  • 4 teaspoons cornstarch 
  • 2 teaspoons of cinnamon (for extra cinnamon flavor)

Rhubarb Filling instructions:

  1. Put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together.
  2. Transfer the rhubarb into a prepared buttered 8-inch ovenproof dish. 
  3. Spread and pack the fruit down well. Then set the pan aside.

For crumble topping:

  • 1 1/3 cup light brown sugar 
  • 1 1/3 cup of all-purpose flour
  • 20 tablespoons softened unsalted butter 
  • 2 cups oats 
  • 2 teaspoon ground cinnamon 

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Add sliced butter,  flour and light brown sugar together in a large bowl. Rub everything together with your fingertips, making sure that there are a few pea-sized lumps of butter left. 
  3. Mix oats, cinnamon almond slices into a medium bowl.
  4. Stir in the oats mixture into the large bowl and mix well. 
  5. Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
  6. Crumble the mixture loosely over the rhubarb filling so you can still see the rhubarb mixture underneath. (You might not need it all.)
  7. Bake for 30 minutes, until the fruit is soft and the crumble is golden brown on top.
  8. Set aside to rest for 5 to 10 minutes before serving.
  9. Best to serve warm or hot and eaten the same day. 🥄 Delicious with a cup of coffee, tea or a glass of milk. ☕

I like to decorate the tables with the flowers to create a midsummer feel.  As well, always like to use my summer dishes and floral placemats and runners too.  Especially since we only have several months to enjoy these during the year!

The Swedish Rhubarb crumble goes well with vanilla ice cream or whipped.Traditionally rabarberpaj is served with vaniljsås (vanilla sauce). I plan to make the sauce another day for you all.   😀   🎈

❄️We hope you enjoyed our video and recipe!  ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

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Swedish egg-anchovy sandwich called Gubbröra


I happen to love dill in my recipes and grow it in my yard. Dill grows pretty easy and I use it on my sandwiches, with scrambled eggs, and on potatoes. Recently, I have been making Swedish recipes that includes dill.  Here is one of Swedish famous dishes that has dill as a garnish. This Swedish egg-anchovy sandwich is easy to make with simple ingredients. Gubbröra translates to Old Man’s Mix.

Gubbröra is one of Swedish famous dishes.  This Swedish egg-anchovy sandwich is easy to make and called Gubbröra means Old Man’s Mix.  The Swedish anchovies are actually sprats or in Swedish called skarpsill.  However, if you are not able to find skarpsill then regulary anchovies are great with the egg sandwich. 

Swedish Egg and Anchovy Salad on Crispbread Recipe

Ingredients:

  • 3 hard boiled eggs
  • 3 anchovies
  • 1 egg yolk
  • lemon wedges 🍋 
  • 1/4 teaspoon of pepper
  • fresh dill for garnish
  • chopped dill
  • chopped chives
  • chopped red onion
  • crisp bread


🐟 Instructions:

  1. Chop up hard boiled eggs. 
  2. Cut the dill and chives very finely. 
  3. Place everything in a bowl together with the pepper and egg yolk. Mix them together. 
  4. Chop the anchovy filets and blend in. 
  5. Mix everything together and serve cold. 
  6. This traditional Swedish egg-anchovy salad is served either on crispbread or on a thin slice of round dark bread. 
  7. Garnish with fresh dill and a lemon wedge on the side. 🍽️ 



See our 🎥full recipe tutorials on YouTube



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