Our November Kitchen of the Month was Kelly from A MessyKitchen.  Kelly requested us to make a Swedish
 flatbread, Hällakakor, which required a
particular rolling pin and an excellent scorching oven (baking stones beware!).   As an alternative of the rolling pin, I selected to make use of a
fork to dock the dough.  Different Babes had been
very inventive for the docking course of.

I additionally selected so as to add crushed anise seeds to the rye/complete
wheat dough.  The opposite selections had been  fennel
or caraway seeds.  As an alternative of honey, I
used some golden syrup for a change.

As soon as once more, I had points with the dough.  It simply wasn’t proper.  This time I used to be fairly positive it wasn’t me, and
it wasn’t the yeast, since I had been baking different breads with success.  Whereas I used to be rolling out the dough, my
analytical facet kicked in, attempting to determine the issue.  I believe it was a moisture subject, which means not
sufficient liquid within the dough, which was very dry. 
Have been I to make these once more, and for future doughs, I’ll positively pay
consideration to the appear and feel of the dough concerning added liquids.  I believe this will likely have made a distinction with
the ultimate dough.

That stated, the flatbreads got here out simply nice, and no
gear was broken within the course of. 
The uneaten ones had been safely positioned within the freezer for future


Cease by Kelly’s web site to get the recipe, with pictures,  and be part of the Buddies for a flatbread feast.

And, you need to go to the opposite Babes to see their Hällakakor.






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