Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Category: Special bread
Kitchen: swedish
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Ingredients

Wheat flour 1 tbsp. or 150 gr
Rye flour 1 tbsp. or 130 gr
fast yeast 1 tsp or 4 gr
salt 1 tsp or 8 gr
warm water 4/5 tbsp or 190 gr.
bran (optional) 1-2 tbsp. spoons
sesame seeds (optional) 1-2 tbsp. spoons
spices (optional) 1 tsp

Cooking method

  • This is the basic recipe for knäckebröd - Swedish crispbreads, which are better known here under the brand name "finkrisps" (in round packs), and abroad under the pseudonym crispbread.
  • Pour flour, salt and yeast into the bowl of the food processor - mix. Pour in warm water - knead.
  • I kneaded this dough with a dough mixer and chopped it with knives in a combine - the result in both cases was excellent. This dough does not require long kneading, it is enough to mix everything well. The dough turns out to be about 500 grams, I divide it into 10 parts, roll it into balls of 50 grams. and leave for 40 minutes (hour and a half) to ripen. In the photo, the balls before and after proofing - the rise is small.
  • Wheat-rye crisps or fincrisps in a waffle iron for thin waffles Wheat-rye crisps or fincrisps in a waffle iron for thin waffles
  • The dough is sticky, I roll it over flour. I make a "perforation" for an even break and put it in a waffle iron.
  • The process is very quick - while one cake is being baked, the next is rolled out.
  • At the exit - 10 cakes of 30 grams each (≈100 Kcal one cake).
  • Wheat-rye crisps or fincrisps in a waffle iron for thin waffles
  • Wheat-rye crisps or fincrisps in a waffle iron for thin waffles Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

The dish is designed for

300 grams

Time for preparing:

60min + 20min

Cooking program:

waffle iron

Note

This recipe is the base, with the simplest set of ingredients.
For two cups of flour - 4/5 cup of liquid.
Flour can be of 1 grade, and whole grain, and only rye, and with the addition of barley, and oatmeal, and corn and any other ...
You can add bran, seeds and spices.
Milk or whey can be added instead of water.
Some Swedish housewives add sugar and honey!

In a word - choose the taste!
I tried to make these cakes in the oven, as, in fact, Swedish housewives make them, but in the waffle iron they are much more magnificent and tastier.
The main note, if you bake in the oven, do not roll out very thinly and do not prick the cakes, without pricking they will be more layered.
In the photo, the two bottom cakes are from the oven. The lowest one is "pinned", the middle one is simply rolled thinly, and the top one is made of a waffle iron.
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Gala

bran (optional)
sesame seeds (optional)
spices (optional)
How is it not necessary ?! Necessarily!
Doxy,
Olya_
Vera, the recipe is right for me. Only recently I remembered that the waffle iron is not used)) the waffles are high in calories
Now I will rehabilitate her. I will definitely try to make bread. you
filirina
Cool! I love fincrips, but the price for them lately. I have been looking for a recipe for a long time to do it myself, but it’s not something I came across. I will definitely try this one too. Thank you!
ang-kay
Great recipe. Thank you.
Doxy
ang-kay, try it - proven by repeated cooking!

filirina, be sure to try it if you are a lover of fincrisps - they are!

Quote: Olya_
waffles are high in calories
Olya, I bought a waffle iron specially for breads, sweet waffles do not go well with us, but any breads are eaten up instantly!
Gave the recipe yeast-free crisps

Quote: Gala
How is it not necessary ?! Necessarily!
Galaas you wish - everything is just for you!
Olya_
Quote: Doxy
Gave the recipe for yeast-free crisps
Vera, thanks a lot for the link. What you need
filirina
Vera! thanks for the link to yeast-free! Bookmark them too! Boom to try everything. True, there is no waffle iron, but there is an oven.
Doxy
Be careful with yeast-free - drugs)))
Kokoschka
Doxy, Sprig my waffle iron on the way! : girl_love: I really hope that I like it!
I'm looking forward to making bread, usually buy in Auchan. And with a kifirchik!
notglass
Vera, thanks for the recipe! we love crisps very much. I will definitely cook more. We will not have such a product stale. Finally, they will not look at the store.
Rada-dms
Gorgeous recipe! Thank you very much!
Leka_s
Cool! you also need to get your waffle iron
dopleta
Very cool, Vera, thank you! I will definitely repeat! And what are you doing perforation? Could it be a tailor's wheel?
vedmacck
Doxy, another recipe for savory pastries in a waffle iron in a piggy bank
Doxy
Tatyana, yes, I just have a bread factory here! Home-made ordinary bread stopped eating)) These have just baked from cheburek dough)))
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Larissa, nope, the wheel makes very small holes, through which the loaves did not want to break. I have a magic tag from clothes))) I suspect that I bought my husband a shirt because of this tag)))
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Alyona, get the hard worker, here it is once or twice and you're done!

Rada-dms, do - cooked several times, I'm sure of the result!

Anna, store shops are no longer needed!

Lily, and with kifirchik, and with cheese, and with meat, and with fish - to me! I am waiting for the waffle iron with you!
Kokoschka
Agreed Vera, as I get it, I will test it!
Serenity
Thanks for the recipe! I would not have thought of baking such bread in a waffle iron
Baked dough for molded rye bread, Made it especially thinner. however, I had to dilute it with more water, because even so thick it turned out, did not spread and did not bake. And they also scream and fight when frying!
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles
redleafa
Super recipe! Well, now we do not need store-bought bread, and even with such and such prices! Thank you very much for sharing such extraordinary recipes!
Kokoschka
Quote: redleafa
Super recipe! Well, now we do not need store-bought bread, and even with such and such prices! Thank you very much for sharing such extraordinary recipes!
Yes, Vera has something that is not a recipe!
Anise
Doxy, Vera, I delayed buying a waffle iron for a long time, I thought I didn't need it, but the desire to taste these wonderful breads according to your recipe finally won !!! Yesterday I bought this device and was the first to make bread from dumplings dough on kefir (I think I took too much dough per serving (50 g each), next time I will reduce it, but it turned out sooo tasty and airy!):

Wheat-rye crisps or fincrisps in a waffle iron for thin waffles Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

And the next were crisps according to this recipe. The only thing, instead of yeast, I took 1 tsp. baking powder, portions of dough 25 g each, rolled out thinly and made "notches" according to your recommendation. I found a hitherto unclaimed thing, so it turned out to be convenient to make perforations with it. And here it was just quite real bread turned out! It was delicious with cheese and apple jam, and just like a snack! I should have bought this waffle iron a long time ago, and why did I think for so long?

Wheat-rye crisps or fincrisps in a waffle iron for thin waffles Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Vera, thank you very much for the new, interesting and tasty recipe, I liked it very much, so I am taking it to my piggy bank with my deep gratitude!
Doxy
Anya, yes, the scope and scale are impressive! Probably now you don’t buy bread))) (we don’t buy for a week after baking)))
I am very pleased that you liked my experience))
We should also try replacing the yeast with baking powder, thanks for the idea!

Anise
Quote: Doxy
Probably now you don’t buy bread))) (we don’t buy for a week after baking)))

The point is that on the weekends they ate only these crisps instead of bread.
SvetaI
Doxy, thanks for the wonderful bread. The recipe lay in my bookmarks for a long time, I probably bought the waffle iron mainly for these breads.
Of course, they didn’t work out as smooth and beautiful as yours, but I’m still very happy.
I added a little rye tea leaves to the dough, which I had left from baking bread. I counted flour and water accordingly. She rolled the dough over rye bran, very convenient, nothing sticks either to the table, or to the rolling pin, or to the waffle iron.
Tell me a secret - do I need to press the lid of the waffle iron when baking? If I did not press, then the dough lifted the lid and the near edge of the loaf was baked worse. But if I pressed it, the loaves were thinner. Purchased finkrisps still have a certain thickness. Here's what I got:
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles
Doxy
Svetlana, you did great !!! Thanks for the experience and the question.
Finished fincrisps are a product of industrial production and, I think, it will be difficult to reproduce their structure exactly at home (my personal experiments did not lead to complete identity) BUT, the waffle iron gives the closest "style" result (in my opinion).
I don't have to press the lid of the waffle iron for two reasons: firstly, I roll out the dough very thinly (rolling position 4 out of 6); secondly, my Soviet waffle iron is so heavy that there is no need to press.
Recently I have been making beauty and "evenness" of the break with a knife, small frequent cuts with the tip of a knife along the supposed break line before baking - perfect rectangular crackers are obtained! (the cardboard with which I made the "perforation" - ordered to live long)))
I just made a bake - an unambiguous drug))) you can't cook them for the night ...
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles
SvetaI
Quote: Doxy
Just made a bake
What handsome guys! And they still have thickness. I, too, seemed to roll out the dough thinly, but it fluffs up a bit during the baking process. It is probably necessary to roll it out so that not the entire waffle iron takes up the width and retreat slightly from the far side.
In general, we continue to train
Kokoschka
Doxy, Vera, are you rolling out the dough on the dough rolling machine?
Doxy
Lily, yes, I began to roll them on rolling - I roll on corn flour, I really didn't like it in baking, I dispose of it on bread. Already achieved "perfection" in this process))) - I make almost even rectangles in the size of a waffle iron!

Quote: SvetaI
In general, we continue to train
The thinner you roll, the more loaves are at the exit, the less harm to priests waist)))
Kokoschka
Doxy, Vera I bought a waffle iron. but I can't do it yet ... but I seem to have finally raked it and I want at last!!! Bake them!
Doxy
Lily, so you did not dare to buy with shipment then? If I knew ... I have had a cool Soviet waffle iron for a couple of months (for sale), but I still have no time to do it.
SvetaI
Verochka, I continue to master the waffle iron.
This time I needed to add the leaven. I have eternal rye. Something I was too lazy to bake bread this week, but the sourdough is alive, she wants to eat and throw away the excess hand does not rise.
In general, I made it with sourdough, it was about 180 grams. I counted flour and water accordingly. I was afraid that it would be sour and added honey - a teaspoon, but so ... solid. And put a pinch of yeast. And I replaced some of the wheat flour with barley flour, otherwise she misses something.
I had to tinker with the bun and still the dough was sticky, it rolled out hard. I defended it for 3 hours, but it could have been less, it just happened.
It turned out very tasty, fragrant, honey, after all!
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles
Doxy
Svetlana, thanks for the detailed "report"!
The waffle iron is a great helper in the "disposal" of the dough. Dough and bread can disappear, and crisps, firstly, can lie for a long time, and secondly, most often, they are eaten faster than any bread)))
Babovka
girls well, you can't do that. You also need to buy a waffle iron (((breads look very appetizing
Shyrshunchik
Doxy, Vera, my reportage.
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

Baked in a waffle iron from Soviet times, bought for my first vacation pay. I liked it, I also rolled it on bran, so it turns out very dietary in general. Everything according to the recipe and bran, and seasoning, and sesame seeds. And I really want to bake with caraway seeds. : girl_claping: Thanks for the recipe.
Nastasya78
Thanks for the recipe! Delicious. I made everything according to the recipe, added both sesame seeds and rye bran. She rolled it out with a roller, sprinkled it not with flour, but with bran. Didn't put spices, and why? Sesame gives a unique flavor! I baked each loaf in a thin waffle iron for 5 minutes. The recipe is very simple and, despite this, Worth attention and repetition. I will bake regularly, experimenting with additives. Thanks again :-)




Wheat-rye crisps or fincrisps in a waffle iron for thin waffles




Wheat-rye crisps or fincrisps in a waffle iron for thin waffles




Wheat-rye crisps or fincrisps in a waffle iron for thin waffles




Both tastier and cheaper than store ...




I have some questions...
1. Should the bread be straight crispy and brittle, like store-bought bread, or firm but soft? How are they, the Swedes?
2. Why is yeast added to the loaves? After all, they are thin and the goal of making the loaves lush is not pursued ...
SvetaI
Quote: Nastasya78
Why is yeast added to loaves?
Anastasia, the goal is not splendor. Baking powder (yeast, baking soda, etc.) is added for crumbling. Without it, the dough will be thin, but tough, you won't bite or chew.
But I didn't manage to achieve such friability as in the store, which is a pity. But the taste is good at home, so I will continue to try
Helen
And I want these crisps !!!
Nastasya78
Thanks for the answer and for the yeast-free recipe :-))
Waist
I did not manage to achieve such friability as in store
Maybe the fact is that in this recipe the dough remains at maturation for 40 minutes or more. During this time, gluten develops, the dough becomes lingering, while losing its tenderness and friability.

The yeast also needs ripening. Can try with a mini dough in which the yeast will ripen, and then knead the dough completely and immediately cut and bake
SvetaI
Quote: Waist
Can try with a mini dough in which the yeast will ripen, and then knead the dough completely and immediately cut and bake
Good idea, you have to try. I also utilize the sourdough in this recipe, you can knead it on a mature sourdough and immediately bake it. And add soda, somewhere I saw a recipe with yeast and baking powder in one bottle
Waist
Quote: SvetaI
And add soda, somewhere I saw a recipe with yeast and baking powder in one bottle
Yes, there is. And the point is that soda relaxes the gluten, makes it more tender, elastic, pliable, and the dough becomes more tender.
I must try from bread flour, made the most tender yeast dough with baking powder





Here, I found an explanation about soda in yeast dough:

Quote: ang-kay
And who cares about baking soda in yeast dough.

Baking soda is included in the recipes of not just yeast, but rather rich yeast dough containing a large amount of fat (margarine, butter, sour cream, etc.). In such a test, soda acts as a very effective emulsifier that allows you to combine components insoluble in each other (fats and water) into a single stable system. Thanks to the emulsifying effect, it is possible to obtain an unusually fluffy and uniform dough structure. The crumb of products made from such dough turns out to be more finely porous and tender.

The second interesting "soda effect" is the direct effect of this substance on the gluten of flour. Under the influence of baking soda, wheat gluten becomes weaker and more elastic. Remember the original recipe for making lagman noodles. Moistening the dough pieces with a baking soda solution helps to stretch them into thin and long noodles.

The effect of weakening gluten makes it possible to successfully use soda in recipes for making yeast pizza dough. Soda and yeast dough can be easily rolled into a thin layer that will not shrink during baking and will taste very delicate. Small additions of baking soda will help to easily roll out not only the pizza base, but also any other tortillas.

Baking soda can also influence the properties of the water used to knead the dough. Under the influence of soda, hardness ions are bound and water softened. Soft water makes gluten weaker. In addition, calcium and magnesium ions bound to carbonates become less available for yeast nutrition.As a result, yeast fermentation processes slow down. Organic acids gradually released during fermentation will destroy carbonates and convert calcium and magnesium back into a soluble form, but this will take some time.

The ability of baking soda to neutralize acids is used when it is necessary to prevent peroxidation of the yeast dough. Adding 3-5 g of baking soda for each kg of flour allows you to ensure the normal acidity of the yeast dough for a period of up to three or even six hours of excess fermentation.

The addition of baking soda increases the stability of the yeast dough when stored in the refrigerator.

A well-known technique for producing yeast dough with a lamination effect using soda. To do this, the dough is rolled out into a layer 1.5-2 cm thick, sprinkled with soda a little, rolled up in an envelope and rolled again and sprinkled with soda. The operation is repeated about 3 times. Products made from dough prepared in this way acquire an unusual crumb structure.

The addition of baking soda to the yeast batter for rusks ensures high fragility and good wetting of the finished products.

A small addition of soda to the yeast dough masks the characteristic yeast odor.

When incorporating baking soda into yeast dough, it is very important to follow the recommended dosage of the recipe. Excessive baking soda gives the baked goods a yellow tint and impairs their taste.

Helen
I came with a report ... I made it on rye sourdough, without adding yeast and soda ... 260g-sourdough + 60g-whey + 170g-whole grain flour, well, salt, sesame .. I tried to roll one on wheat bran, the second on oat bran , and the rest began to roll out on sesame seeds and very well ... we liked ...
Wheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin wafflesWheat-rye crisps or fincrisps in a waffle iron for thin waffles
Waist
Elena, Did you stand at maturation or immediately cut and bake?
How did they turn out in terms of texture?

I did it according to the recipe with a ripening of 40 minutes, so they turned out to be very rubbery, and they did not eat very willingly precisely because of their rubberiness and roughness. Although delicious, they looked and smelled great
Helen
Quote: Waist
Elena, Did you stand at maturation or cut and bake at once?
How did they turn out in terms of texture?
nothing ripened ... all at once ... took out the sourdough ... started the dough ... started baking ... no gum ...
filirina
Vera, thank you very much for the brilliant idea of ​​homemade fincrips! I even bought a waffle iron for them!
It turned out just wonderful, thin, light, crunchy.
Of course, I played naughty with the recipe as usual. I added a little soda to the yeast and made the dough under the spoon, but the result was very pleasing!
Wheat-rye crisps or fincrisps in a waffle iron for thin waffles

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