{"id":140547,"date":"2025-03-17T22:47:42","date_gmt":"2025-03-17T22:47:42","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/bbb-hallakakor-flatbread-from-sweden\/"},"modified":"2025-03-17T22:47:42","modified_gmt":"2025-03-17T22:47:42","slug":"bbb-hallakakor-flatbread-from-sweden","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=140547","title":{"rendered":"BBB ~ H\u00e4llakakor Flatbread from Sweden"},"content":{"rendered":"


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Do we ever know bread? Probably not, just like can you ever have enough bread books? Probably not.<\/p>\n

Unbeknownst to me, I\u2019ve had a kuskavel in my rolling pin drawer for any number of years. Didn\u2019t know it\u2019s name. Didn\u2019t know what it\u2019s specialty was. Don\u2019t remember where I came upon it. I just thought it was fun looking and might work on crackers which I tried once. Don\u2019t really remember how that turned out.<\/p>\n

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This is the Kuskavel. See what I mean about fun looking.<\/figcaption><\/figure>\n

Kelly from MessyKitchen<\/a> is our host Kitchen of the Month and the bread she brought us is delightful! Flatbread from Sweden. Sounds simple and yes it is. It is one of those simple breads that is so much more than it\u2019s simplicity. Check out Kelly\u2019s site for all the background on this bread!<\/p>\n

Before baking powder there was deer horn salt aka baker\u2019s ammonia. And about that deer horn salt aka baker\u2019s ammonia, yes you can get it from Amazon, and yes it really is ammonia, and yes it really smells like ammonia and yes it really SMELLS. BUT somehow it bakes away. I baked this first with baking powder and then took some really deep breaths (not over the baker\u2019s ammonia) after Kelly assured me I would not smell it after baking and gutted it up and baked the recipe using the deer horn salt aka Baker\u2019s ammonia. I could not discern any appreciable difference in texture or bake between the two. <\/p>\n

H\u00e4llakakor \u2013 Swedish flatbread<\/em><\/p>\n

Makes: 8 pieces<\/p>\n

350 g wholemeal wheat flour\u00a0<\/p>\n

62 g wholemeal rye flour<\/p>\n

(Second bake: 250 grams whole wheat flour + 162 grams rye)<\/p>\n

1 g (\u00bc tsp) deer horn salt (baker\u2019s ammonia), dissolved in water (you can use baking powder instead)<\/em><\/p>\n

6 g yeast<\/p>\n

8 g sea salt<\/p>\n

25 g honey<\/p>\n

20 g butter<\/p>\n

235g milk (dairy or non dairy works fine)<\/p>\n

1 teaspoon caraway, crushed in a mortar\/pestle)<\/p>\n

I kneaded a very stiff dough for 15 minutes. I probably added 10-20 grams water while kneading. Let rise for 6 hours at room temperature and knock back and briefly knead twice in the first two hours.\u00a0 (The dough can also be chilled overnight.)<\/p>\n

Cut off 85 \u2013 95 gram portions and shape into round balls.\u00a0 Flour lightly and let rise briefly, about 20 minutes.\u00a0 Roll out round dough circles to about 25cm or 9in with a notched or regular rolling pin.\u00a0 Dock well if using a flat rolling pin.\u00a0 If using a grooved pin, follow with the notched pin.<\/p>\n

Preheat the oven to the highest possible temperature (500\u00b0 worked best for my oven & stone. 525\u00b0 seemed too hot) and ideally place the flatbread directly on a baking stone or steel and bake them into golden, soft flatbread. Bake for 3-4 minutes each. Mine took 4 minutes.<\/p>\n

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I did play with the flours in this recipe. My first bake was as Kelly wrote it. My second bake I took 100 grams from the whole wheat and make it rye. I used caraway seeds in both those bakes. We enjoyed both and I really couldn\u2019t discern any difference between them. My third bake yesterday I tried 162 grams whole grain barley. The dough never really rose anything like the first two batches. While the dough came together, it remained crumbly throughout the entire process and was even very difficult to get onto the baking stone without cracking and breaking pieces off. In an effort to prevent breaking apart I didn\u2019t roll it so thin and it did a little better. <\/p>\n

Haven\u2019t tried any of the barley flatbread yet but we\u2019ll be taking it on a short road trip today and I\u2019ll report back later.<\/p>\n

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I hope you\u2019ll bake this one with us. Now that days are probably somewhat busy these flat breads are easy and throughly entertaining and engaging! As Kelly says: H\u00e4llakakor can be frozen and then reheated straight out of the freezer on a flat toaster, toaster oven, or hot pan. They should refresh well and taste like they were freshly baked out of the oven. They are lovely with butter and jam or syrup, or with mascarpone and jam. They are just as good with an herbed cheese spread or to sop up stew or curry. We would love for you to try out this flat bread with us this month and share how you used it! New recipes are posted every month on the 16th. Check out our Facebook group<\/a> to see the participants\u2019 baking results during that time.<\/p>\n

Ready! Set! BAKE!!<\/p>\n