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Swedish Tunnbrod (thin bread)

Unlike Swedish Cracker bread, the Swedish Tunnbrod is soft and squashy - perfect for a picnic, quick lunch or breakfast. You can let this dough rise over night in the fridge and, in the morning, it will take you 5 minutes to prepare warm, fresh bread for breakfast.
Prep Time4 hrs
Cook Time15 mins
Course: Breakfast, lunch, Side Dish, Snack
Cuisine: Nordic, Scandinavian
Keyword: flat bread, polar bread, swedish flat bread, thin bread, tunnbrod
Servings: 6

Equipment

  • frying pan

Ingredients

  • 325 g strong white wheat flour
  • 120 g dark or light rye flour
  • 2.5 g instant yeast OR 5 g dry yeast OR 10 g fresh yeast
  • 10 g salt
  • 200 g water
  • 60 g plain yoghurt or keffir or butter milk or sour cream
  • 20 g honey
  • 2 tsp fennel or anis seeds

Instructions

  • Measure the flours into a big bowl and make a little well in the bottom
  • Measure in the yeast and pour over the water. Let it rest for 10 minutes
  • Measure in all of the remaining ingredients and mix them together.
  • Knead the dough by hand or maching for 10 minutes. Cover and let sit for 3-4 hours or overnight in the fridge
  • Pull the dough out of the bowl and divide into 6 pieces. Roll a piece into a rectangle no more than 2-3 mm thick. Poke it all over with a fork.
  • Heat up a frying pan on medium heat with no fat in it. Place the dough in the pan and cook it for 2 minutes. Turn it over and cook it for a further 1 minute.
  • Remove the bread from the pan and wrap it in a tea towel to keep it warm and soft.
  • Repeat with the other pieces of dough until you have used them all up.
  • Dough freezes well but is particularly delicious when it is fresh and warm.