Polar Bread
Polar bread is a Swedish flatbread that is light and soft and makes the most excellent sandwiches.
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Makes: 6 breads
Ingredients
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Instructions
- Add the sugar and yeast to the water, mix well and leave for 10 minutes.
- Put the flours, salt and seeds (if using) into a large bowl and mix well. Add the yeast/water and the crème fraiche. Mix well to a slightly tacky dough.
- Knead the dough for 10 minutes until smooth and elastic.
- Place the dough in a lightly-greased bowl, cover and leave in a warm place to allow the dough to double in size.
- Turn the dough out onto a surface and knock back to expel gas.
- Divide the dough into 6 equal pieces and for each piece into a ball.
- Lightly flour a surface and roll each ball out to around 5 mm (¼") thick. Prick the circle all over on both sides with a fork.
- Place the discs of dough on a floured surface or baking sheet, cover or place in a large plastic bag and leave in a warm place for 40-60 minutes.
- To cook the bread place the discs on an oil-less pan over a medium heat and cook each side for around 3 minutes.
Notes
You can vary the relative quantities of wheat and rye flours as long as the total is 450 g (16 oz). More rye means a stronger flavour but a heavier bread. I've chosen the quantities in this recipe to give a good balance between lightness and flavour.
You can bake the breads if you prefer at 200°C/400°F normal oven for 5-7 minutes.
The breads freeze very well. Defrost then warm slightly in an oven or microwave.
You can bake the breads if you prefer at 200°C/400°F normal oven for 5-7 minutes.
The breads freeze very well. Defrost then warm slightly in an oven or microwave.