Swedish Tunnbrod

For the flatbreads Community Bake, I made Swedish Tunnbrod.  The recipe is from King Arthur's Big Book of Breads, giving me another opportunity to bake something from that book.  

Tunnbrod is fairly straightforward.  This recipe called for AP flour, rye flour (I used whole rye flour), sugar, yeast, salt, ground fennel seeds, milk, and melted butter.  I combined the dry ingredients and then mixed in the wet ingredients by hand.  The resulting dough was kneaded by hand for a few minutes, then allowed to ferment for an hour.

Once fermented, the dough was divided into eight pieces and preshaped into rounds.

While the rounds relaxed, i preheated a griddle over medium heat.  I rolled out the first round to approximately 1/8 inch thick and docked the entire surface with a fork.  It was then placed on the griddle.

After a minute, it was bubbled up and ready to flip.

It looked like this:

A minute more was enough to cook the second side.

While each flatbread was on the griddle, I rolled out and docked the next one.

I'm not sure how these are eaten in Sweden but we enjoyed some for lunch with chicken salad rolled up inside.  They are very tasty, especially with the fennel in the mix.

Paul