Tunnbrod is a traditional Swedish flatbread that can be either soft or crisp.
Tunnbrod is an ancient flatbread that originates from the northern part of Sweden. There isn't any documented history for the bread but it is known that its earlier versions were made with barley and milk. Back then, Tunnbrod was traditionally eaten with Surstromming, a fermented herring. Nowadays though, it is commonly eaten together with mashed potatoes and hotdogs as a fast food dish.
Ingredients
3 cups (7 dl) whole milk
5.25 tbsp (75 gr) butter
5 cups (600 gr) all-purpose flour
1.25 cups (195 gr) graham flour
2.5 tsp (7 gr) instant dry yeast
1 tsp baker's ammonia (ammonium carbonate)
3.3 tbsp (45 gr) granular sugar
1 tsp fennel seed, ground
1 tsp salt
Instructions
Begin by placing the wet ingredients (milk & butter) in a saucepan and simmer to 98°F/37°C. Don't let the wet ingredients come to a boil.
While the wet ingredients are warming, whisk together the dry ingredients in your mixer bowl. Stir the ingredients well to blend.
Once the wet ingredients are warmed to 98°F/37°C, remove from heat and let the wet mixture cool for a few minutes. Recheck the temp and make sure it's 96°F/36°C or slightly lower (this prevents killing the fresh yeast if using. If instant yeast is used, you can skip this temp check). Then, if you're using quick or fresh yeast add to the warm wets and dissolve. If instant yeast is used it should be blended with the dry ingredients.
Using the mixing paddle slowly mix the dry ingredients, while adding the warm wet ingredient to the mixing bowl. Mix at an increased speed until well mixed (about 5 minutes). You may need to adjust a bit here with a dash of flour or a splash of milk. This dough should be loose and sticky (like making a ciabatta loaf) but will dry up when kneading with flour.
Once the dough comes together, cover and let it proof in a warm place for 40-60 minutes. While the dough rises, grab a large cast iron skillet and heat it to medium for now.
After proofing (raising) the dough, knead it thoroughly using the folding techniques or kneading process of your choice. This will take about 5 – 8 minutes.
When the dough is well kneaded, cut it into 20 equal sized balls (I used a scale) and cover with a cup towel. Turn heat up under your cast iron fry pan to med-high.
Working with one piece of dough at a time, roll your dough piece into a thin (1/8" or thinner) round. Dock the tunnbrod with a pizza docker or a fork.
Place the raw tunnbrod onto the ungreased frying pan, moving it around every few seconds. Cook for a minute or two on each side.
When cooked, cover with a cup towel to cool or smear some butter and jam on it and enjoy. Repeat the cooking process (not the eating process) for all 20 pieces. The tunnbrod will be good for a couple of days or can be frozen for future use.
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