Our November Kitchen of the Month was Kelly from A MessyKitchen. Kelly asked us to make a Swedish
flatbread, Hällakakor, which required a
special rolling pin and a super hot oven (baking stones beware!). Instead of the rolling pin, I chose to use a
fork to dock the dough. Other Babes were
very creative for the docking process.
I also chose to add crushed anise seeds to the rye/whole
wheat dough. The other choices were fennel
or caraway seeds. Instead of honey, I
used some golden syrup for a change.
Once again, I had issues with the dough. It just wasn’t right. This time I was pretty sure it wasn’t me, and
it wasn’t the yeast, since I had been baking other breads with success. While I was rolling out the dough, my
analytical side kicked in, trying to figure out the problem. I think it was a moisture issue, meaning not
enough liquid in the dough, which was very dry.
Were I to make these again, and for future doughs, I will definitely pay
attention to the look and feel of the dough regarding added liquids. I think this may have made a difference with
the final dough.
That said, the flatbreads came out just fine, and no
equipment was damaged in the process.
The uneaten ones were safely placed in the freezer for future
consumption.
Stop by Kelly’s website to get the recipe, with photos, and join the Buddies for a flatbread feast.
And, you must visit the other Babes to see their Hällakakor.
