Scandinavian Fish Flat Bread Food

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KAKE BROD (SWEDISH FLAT BREAD)



Kake Brod (Swedish Flat Bread) image

Recipe from cooks.com and posted here for ZWT. Sounds AMAZING! Prep time does not include rise time for the bread.

Provided by januarybride

Categories     Yeast Breads

Time 35m

Yield 16 serving(s)

Number Of Ingredients 7

1 1/4 ounces yeast
1/4 cup warm water
1 tablespoon honey
1 1/3 cups warm milk
2 teaspoons salt
2 tablespoons softened butter
4 -5 cups unbleached white flour

Steps:

  • Sprinkle yeast on warm water. Add honey and set aside. In large bowl, mix warm milk, salt, butter and 2 cups of flour. Beat with mixer or wooden spoon until smooth. Gradually add rest of flour. Turn onto floured board and knead until all the flour is used and dough is not sticky. Invert bowl over dough and let rest 10 minutes.
  • Knead 8 to 10 minutes until smooth and elastic. Return dough to bowl and let rise about 1 hour. Punch down, divide in 2 parts. Butter 2 round pizza pans or cookie sheets. Roll dough to fit pans. Place in pans and press the edges with fingers to make it fit the pan. Prick all over with a fork.
  • Cover with damp cloth and let rise until doubled in thickness, about 30 minutes. Bake in a 350 degree oven for about 10 to 15 minutes until golden brown. Butter the top generously with melted butter as soon as it is removed from the oven. Cool slightly on a wire rack before serving.

SWEDISH FLAT BREAD



Swedish Flat Bread image

Make and share this Swedish Flat Bread recipe from Food.com.

Provided by bbgrl79ca

Categories     Quick Breads

Time 2h15m

Yield 4 crispbreads

Number Of Ingredients 4

225 g stone ground whole wheat flour
225 g rye meal or 225 g barley flour
1 teaspoon salt
250 -350 ml tepid water

Steps:

  • Blend flours and salt together.
  • Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
  • Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
  • Heat a griddle or frying pan over a moderate heat and grease it.
  • Divide the dough into four and roll out one quarter into a round as thin as possible.
  • Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
  • Prick all over to prevent the dough bubbling during cooking.
  • Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
  • Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
  • Cool on a wire tray.

SCANDINAVIAN FISH FLAT-BREAD



Scandinavian Fish Flat-Bread image

Lemon-dill pesto (recipe here) provides a refreshing base for this Scandinavian-style flat-bread/pizza. Note: If you are making your own dough (which is easy if you have the time), cooking time does not include dough rising time.

Provided by CaliforniaJan

Categories     < 60 Mins

Time 35m

Yield 2 slices per serving, 5 serving(s)

Number Of Ingredients 18

basic pizza dough (store-bought or see the recipe below)
1 red onion, peeled and sliced
2 tablespoons canola oil
1 cup lemon-dill pesto sauce (recipe below)
1/2 lb dill havarti cheese, shredded
1/4 lb smoked salmon, pulled into small pieces by hand
2 tablespoons capers
1 2/3 cups warm water
2 1/2 teaspoons active dry yeast
2 teaspoons salt
1/4 cup olive oil
4 cups all-purpose flour
5 tablespoons walnuts
5 garlic cloves
6 ounces fresh dill, roughly chopped (2-3 cups)
1 large lemon, zest of
1 teaspoon salt
3/4-1 cup canola oil

Steps:

  • If making your own dough, here's an easy recipe: In large bowl add water, yeast, and salt. Stir until dissolved. Stir in olive oil. Mix in flour.
  • Turn dough out on floured board and knead for about 5 minutes.
  • Grease inside of medium bowl. Place dough in bowl and flip dough over so that the dough top is also greased. Cover and let rise in warm place until double in size.
  • Punch down dough and turn out onto lightly floured board. Knead out bubbles. The dough is now ready to be made into pizza.
  • Make the pesto: Place walnuts and garlic in a food processor and process until finely chopped. Add fresh dill, lemon zest, and salt; process into a thick paste. Continue to process (using "pulse" feature if available), gradually pouring in canola oil until pesto is the consistency of a thick tomato sauce. Refrigerate until use.
  • In a large frying pan, sauté sliced red onion in 1 tablespoons canola oil over medium heat until caramelized to a rich brown color. Lightly grease a large baking sheet with remaining tablespoon of rapeseed or canola oil. Using store-bought or homemade pizza dough, stretch the dough out into the shape of a fish (Note: I twist the tail section over and up again in a complete rotation, as in twisting bread sticks, to provide some definition between the body and tail of the fish).
  • Spread one cup of lemon-dill pesto (recipe here) evenly over pizza dough. Spread shredded dill havarti over the pesto, then sprinkle evenly with sautéed onion, smoked salmon, and capers.
  • Bake on center rack of oven until cheese is browned and bubbling, about 20 minutes.

Nutrition Facts : Calories 1061.5, Fat 68.2, SaturatedFat 12.8, Cholesterol 51.6, Sodium 2045.6, Carbohydrate 84.6, Fiber 5, Sugar 1.4, Protein 29.2

SWEDISH FLAT BREAD



Swedish Flat Bread image

A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!"

Provided by BeccaB3c

Categories     Breads

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 6

4 cups white flour
1/2 cup sugar
2 tablespoons sugar
1 teaspoon baking soda
salt
1 pint sour cream (whipping cream, soured)

Steps:

  • Mix dry ingredients together.
  • Add the sour cream.
  • Dough will be really stiff.
  • Let stand 1 to 2 hours.
  • Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
  • Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).

Nutrition Facts : Calories 411.1, Fat 12.7, SaturatedFat 7.6, Cholesterol 25.3, Sodium 189, Carbohydrate 65.8, Fiber 1.7, Sugar 15.9, Protein 8.3

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