Brödkakor, Swedish bread cake

Ingredients for 1 servings:

• 100 ml water
• 40 g butter
• 150 ml water, cold
• ½ cube of fresh yeast (21g)
• 30 g sugar
• 400 g wheat flour type 405 or 550
• 35 g rye meal
• 1 tsp sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

like flatbread, for grilling, with soup or sliced ​​and topped as a sandwich

Crumble the yeast into a cup and stir in the sugar until smooth. Heat 100 ml of water with the butter in a small saucepan over low heat until the butter melts. Remove from the heat. Pour the cold water into a mixing bowl, add the butter and water, then the yeast and sugar mixture. Mix the flour with the salt, add to the mixture, and knead for about 5 minutes. If the dough is too sticky, add another 50-100 g of flour. Cover the bowl with a cloth and let the dough rise for 45 minutes at room temperature. Form the dough into 2-3 balls. Roll each ball out 0.5 cm thick on baking paper. While the oven preheats to 225 °C, let the flatbreads rest on the baking sheets once more. Prick each flatbread several times with a fork. Place two baking sheets in the oven at the same time and bake for about 8 minutes. Switch the positions of the baking sheets once halfway through the baking time. Let the flatbreads cool on a wire rack.