Swedish Tunnbrod | The Fresh Loaf
For the flatbreads Community Bake, I made Swedish Tunnbrod. The recipe is from King Arthur's Big Book of Breads, giving me another opportunity to bake something from that book. Tunnbrod is fairly straightforward. This recipe called for AP flour, rye flour (I used whole rye flour), sugar, yeast, salt, ground fennel seeds, milk, and melted butter. I combined the dry ingredients and then mixed in the wet ingredients by hand. The resulting dough was kneaded by hand for a few minutes, then allowed to ferment for an hour.
