Still making the best of my store cupboard – and that means using up some of the open packets that are lurking around rather than buying in anything new. After all the longer I go using up what I have and “shopping from home” -the more money I can stash away at the beginning of the year to help me meet my target.
Now I know that crackerbreads are not the most expensive things in the world to buy – but a packet of brand name ones are now over a pound a packet. According to my mortgage calculator – a pound spent this year is worth £3.50 at the end of my mortgage …………… so by saving a pound today I can actually save £3.50 IYSWIM?
Well its thoughts like this that are helping me keep on track
So a quick email to my Swedish journalist friend resulted in this recipe for authentic Swedish Knackerbrod (just like the kind you can buy at the big blue Swedish furniture shop) which are a bit nicer than the rectangular Brand ones beginning with R!!!.
- 400g Rye Flour
- 1 tsp fine sea salt
- 1 tsp caraway or fennel seeds
- 2 tsp yeast
- 35o ml warm water
Grind the seeds and the salt together until a fine powder is formed.
Add to the rye flour in a big bowl.
Sprinkle the dried yeast into warm water and set aside until frothy.
Add the liquid to the flour and mix to make a fairly soft dough.
Cover with a shower-cap / cling-film / tea-towel and set aside for an hour to prove. (This won’t double in size like a normal bread dough but will just go a little bit puffy)
Cu the dough into 12 equal parts and roll out to the rough size of a dinner plate.
You may want to roll the dough on your baking sheet as it is fairly fragile.
Prick the dough all over with a fork and bake at 180 c for 15 – 18 minutes until really crisp.
When cool, store in a tin…………… quickly!! to avoid circling kids who are looking for a plate of these with some cherry jam and milk!!!
Apparently the hole in the middle of these krackerbrot were because these were made and stored by threading onto a broom handle and hanging up over the stove to keep them crisp …………… how cool is that??
Still I don’t suppose these will last long enough to go soggy – but apparently you can refresh them by popping them into an oven for a few minutes to re-crisp.
So a bit of a gentle baking session to make – but I now have the equivalent of 4 packets of Ryvitas to snack on this week without spending a penny more of our food budget…………… which makes sense to me…… even is this is not something I would ever have thought about making before.
What about you guys? Is there anything that you buy that you think could be made at home for cheaper?What would you like to see next week?