|You know it's cold when water freezes straight out of the drainpipes|
Although we, too, like to give Easter eggs (generally decorated cardboard ones brimming with sweets), I'm always more interested in the baked goods category when it comes to festive eating. Whether it be the spiced breads and biscuits at Christmas, the berry-filled tarts at midsummer or the cream filled cardamom buns available during Lent. Snappy crisp breads, although enjoyed all year round, particularly come into their own with the rich foods served during the holidays. Over Easter, my godmother, Margareta, very kindly shared her technique for making home made rye crisp breads. Over an afternoon, we rolled, poked holes and scattered various toppings over the dense dough that gets slowly dried out in the oven. It is quite a physical, painstaking job, but absolutely worth it. Not least because the results could probably survive a nuclear holocaust. Make a big batch, wrap it up in an airtight container and you'll have delicious bread or canapé bases on tap.
|Melting ice on lake Mälaren|
|Easter decorations for sale on Mariatorget|
Rye Crisp Breads
(a big batch, recipe can be halved)
You will need:
25g fresh yeast
600ml water (blood temperature)
1 tbsp honey
3 tsp salt
500g rye flour
300g spelt flour
100g sunflower seeds
100g sesame seeds
1. Crumble the yeast into a large bowl and add the water, which should simply 'feel wet' (i.e. not hot, not cold, just the same temperature as your finger when you test it). Stir to dissolve. In a separate bowl, mix together the seeds.
2. Add the rye flour and 200g of the spelt flour to the liquid and yeast mixture, reserving the rest for later. Add half of the seeds, mix well and knead together for a few minutes to form a sticky dough.
3. Leave to rise in a warmish place for at least an hour.
4. Preheat the oven to 210 C. Divide the dough into 15 bits and roll into balls. Dust your work surface with some of the reserved spelt flour and roll out each ball into rounds about 1/2cm thick. It will be quite sticky, so do keep dusting more reserved flour. Make a hole in the center of each round (using a small glass or jar) for traditional crisp breads or, alternatively, roll and cut out long rectangular shapes.
5. Place onto a lined baking sheet. Poke each bread with a fork to dimple. Sprinkle with the remaining seeds.
6. Bake in batches for 10-12 minutes. Once each batch is done, turn off the oven and place all the breads onto a couple of baking sheets. Put these into the oven and leave to dry out completely for a few hours.