Thin, brown, circles of bread.|
- 2 ⅔ cup dark rye flour
- ⅔ cup spelt flour
- ⅔ cup water
- ¼ cup rye starter
- 2 tsp sea salt
- 1 Tbsp honey
Knäckebröd is a crispy form of flatbread made from dense grains that are flattened to make consumption easier. The dish began from the stocks of the Skagger Horde before eventually being refined and fully embraced by the Höglander people. When eaten in rural areas, the bread often has a hole in the middle where the pole used to skewer it sat, but skewering the bread is not as commonplace in an urban setting. The dish is commonly eaten at the beginning of the day and is enjoyed locally by Ailor of all ages.
Knäckebröd likely began as a regional variety of bread local to the Velheim of the Skagger Horde who would one day become the Höglander Culture. Likely getting their rye from raids into nearby Anglia and Wirtemcaller territory, they made the dough firm and hardy. When eaten alone, this dough proved to be too dense for them. With the arrival of intermarriage to the Wirtem and the formation of their blended society, these issues were solved by pushing the dough flat and baking it on a spike, which was struck through the middle of the dish. In some rural areas, this is still how the dish is eaten but today, overall, the hole in the center is not a commonly known feature of Knäckebröd anymore. Instead, with modern stoves, this process is not required, though the rest of the bread’s properties remain intact. It remains highly local, like many varieties of bread, and eaten during first meals and breakfasts across the mountainous lands and valleys that make up Höglander territory.
Knäckebröd has a simple but long formation process. First, the two varieties of flour should be mixed together with the salt in a large bowl. Then the starter, the honey, and water should also be added, to begin creating the dough. The water should ideally be added in parts, and if the dough is coming together without the whole amount, what is remaining should be left out. Once the dough is blended but firm, the bowl should then be securely covered with a towel for one night (eight or so hours) in a temperate place. The dough should not expand, but the smell of yeast and sourness should be obvious once uncovered. The oven should be heated to low heat at this stage, with a large tray or two prepared and placed inside. The dough should then be divided into small balls, the original recipe making about twenty to twenty-four, before being rolled flat on a floured surface. Each should also then be rolled over by a dimpled rolling pin (though if this is not present, poking the dough discs thoroughly with a fork will also do). Once they are all ready, the trays should be removed from the oven and the discs placed on them, before being returned to the oven for up to ten minutes, or until they are all lightly browned. The temperature of the oven should be killed, and the bread allowed to cool within, before being taken out of the oven, set all together on a single tray and then all returned to the oven, set to an even lower temperature, and allowed to bake for twenty more minutes.
- Knäckebröd looks like a very thin, disk-shaped baked good with a brown coloration and a rough, uneven texture and edge.
- Knäckebröd has almost no smell, as the scent of sourness and yeast doesn’t exist once the dough has been baked. If fresh, it smells vaguely of rye bread.
- Knäckebröd has a crispy, grainy texture with a hint of sweetness, and is often paired with jams or honey to help improve its taste.
- Knäckebröd made too brittle by a wife is said by some rural Höglanders to indicate an easily broken marriage.
- Höglander recipes for Knäckebröd sometimes include seeds and oils, to add to the limited taste of the dish as well as pack it with natural goods.
HydraLana on 01/9/2021.|
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