Photo: Jakob Fridholm/imagebank.sweden.se
Honey crisp bread
: Magnus Johansson
: Bread
: 50 breads
This recipe was created by top Swedish pastry chef Magnus Johansson. Magnus Johansson has among other been in charge of the dessert at the Nobel Prize banquet for the last 11 years.
Ingredients
- 30g (1 oz) fresh yeast
- 8dl (3½ cups) milk
- 400g (14 oz) honey
- 200g (7 oz) rye sourdough
- 900g (2 lbs) whole wheat flour
- 500g (1,1 lbs) rye flour
- 900g ( 2 lbs) wheat flour
- 30g (1 oz) salt
Instructions
Day 1:
- Crumble the yeast into a bowl and dissolve it with the milk.
- Mix in the honey and rye sourdough.
- Leave the mixture in the fridge over night.
Day 2:
- Add the salt and the remaining flour a little at the time and work into an elastic dough.
- Preheat the oven to 220°C/425°F.
- Turn the dough out on a lightly floured surface and roll out thinly. Cut out the “breaks”, or make into “rounds”, and put them on baking sheets lined with greaseproof paper.
- Bake in the centre of the oven for 3-4 minutes or until the bread bigin to color, turn them over and bake for another minute.
