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
  • 400 g (14 oz) white bread flour
  • 225 g (8 oz) lukewarm water
  • 50 g (2 oz) rye flour
  • 50 g (2 oz) crème fraiche or plain yoghurt or sour cream
  • 4 tsp sugar or honey
  • 1½ tsp salt
  • 1 tsp dried yeast
  • 1-2 tsp fennel or anise seeds (optional)
  1. Add the sugar and yeast to the water, mix well and leave for 10 minutes.
  2. 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.
  3. Knead the dough for 10 minutes until smooth and elastic.
  4. Place the dough in a lightly-greased bowl, cover and leave in a warm place to allow the dough to double in size.
  5. Turn the dough out onto a surface and knock back to expel gas.
  6. Divide the dough into 6 equal pieces and for each piece into a ball.
  7. 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.
  8. 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.
  9. To cook the bread place the discs on an oil-less pan over a medium heat and cook each side for around 3 minutes.
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.