We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Korn Pepp - Swedish Crispbread
Prep Time : 00h 07
Cooking Time : 00h 30
56 pieces
Preparation Time: 7 minutes
Proofing and Resting Time: 50 minutes
Baking Time: 30 – 35 minutes
Outcome: 56 pieces
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 125 g Korn pepp
- 250 g Wheat flour (Type 550)
- 62 g Rye flour
- 6 g Salt
- 50 g Margarine
- 5 g Instant yeast
- 265 ml Water, approx.
Method
- Mix all ingredients for 5 minutes slow and 2 minutes fast. We recommend to use cold water to keep the dough temperature at max. 28° C.
- Scale the dough pieces into 750 - 760 g per tray.
- Mould the dough pieces slight long, cover and start the bulk fermentation for 10 minutes.
- Roll out the dough pieces to approx. 3 mm thick and place on greased trays and indent the dough well with a fork. Spray water on the dough surface and use your preferred seeds or some of the Korn pepp as topping.
- Cover the dough pieces and start the intermediate proof for 10 minutes.
- Trim around the edge of the tray to remove the overlapping dough. Then divide the sheet to 5x8 cm pieces.
- Cover the dough pieces and allow the dough to final proof for 30 minutes at ambient temperature.
- The oven should have a temperature of 230 ° C when you put the crispbread in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- After approximately 5 minutes of baking, decrease the temperature to 170° C.
- Bake for 30 – 35 minutes.