Delicious Swedish Spelt Flatbread - Hönökaka: No Wheat Or Lactose!

Delicious Swedish Spelt Flatbread - Hönökaka: No Wheat Or Lactose! This is a healthy flatbread recipe. My Swedish flatbread (Hönokaka) recipe uses spelt flour (Dinkel mjöl). An easy recipe to make in under 2 hours. I make Swedish flatbread by combining - white spelt flour and wholegrain spelt flour, dry yeast (however, fresh yeast can be used), water, a little sugar, salt and oil. Therefore, it is suitable for anyone avoiding wheat, lactose, or a vegan diet.
There are many variations to this recipe with some using milk and butter also. It bakes within 5 minutes in a hot oven and even less time if you have a steel you can use.
What is Hönökaka?
This is a popular flatbread sold here in Gothenburg, Sweden. Usually made with wheat flour, it is soft and pricked on top. The bread is named after the island town Hönö in Gothenburg's northern archipelago and was originally baked by the people living on these islands. The bread is baked round and flat. Hönökaka translates to chicken bread. Maybe because the holes on top look like a chicken has walked on it. I will investigate and find out.
#dinkelmjölhönokaka #speltbread #speltrecipes #swedishflatbread #swedishrecipeinenglish
Prep. Takes = 10 minutes
Resting time = first rise; 30-45 minutes, then second rise; 10 minutes
Baking time per tray = 5 minutes
Makes = 8 medium sized flatbreads
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chapters
00:00 Intro how to make a traditional Swedish flatbread hönokaka with spelt flour
00:23 Adding ingredients; flour, yeast, sugar, salt then whisk
01:10 Add in warm water and oil
01:30 mixing 2 mins on low
01:58 Prepare another medium-oiled bowl
02:20 then increase to a medium speed for 3 mins
02:48 Check how moist the dough looks and add a little more water if needed. Only 1 tablespoon at a time.
03:15 Remove the dough place it in the oiled bowl and cover then rest for about 30-45 minutes (you may need longer if your house is cool)
03:44 Check after 30 minutes, then preheat oven to 290˚C/ 270˚C fan or 550˚F or 520˚F fan
04:10 Add rice flour or spelt flour to your bench then weigh the dough and divide into 8 pieces. Roll into balls then flatten with hands and a rolling pin one at a time and poke the dough with holes.
06:44 Rest covered for 10 minutes before baking. Repeat until all the dough is flattened.
07:00 smaller rolling size for the smaller trays
07:45 Bake the first tray 5 mins.
You might only need 3-4 minutes if using a pizza steel.
08:12 remove the baked bread spray or brush with water and rest until cool covered with a cloth.
08:30 little tip don’t try and bake too many trays all at once
08:50 show and tell
10:20 spelt bakers needed to help me with a special project email me at [e-mail] if interested in helping me!
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Ingredients
* White spelt flour - 530g, 1 lb 3 oz ( almost 4 cups)
* Wholegrain spelt flour - 140g, 4.9 oz ( 1 cup)
* Dry yeast (fresh 0.88 oz) - 0.25 oz (2.5 ts)
* Salt - 2 ts
* Sugar (optional or sweetener) - 1 t
* Oil, rapeseed or olive oil or melted butter - 2.6 oz ( 3/4cup)
* Warm water - 12 oz ( 1.5 cups)
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[@PaulineBeckett]

Thank you as a diabetic you have made my life easier ❤

[@SueMareeP]

You’re welcome and I love that I am being helpful❤️

[@foodsinhome]

Wow, I want to make it too 😊

[@SueMareeP]

Enjoy ❤️

[@stephencyr1117]

Why the holes, please. Thank you

[@SueMareeP]

I have not found any information on why. I am assuming it helps not puff up and have bubbles when baking. It is also ‘the look’ of this bread. Once my Swedish is better I will ask a local. 🤔😀

[@CarefaceKarl]

Different side has different type of holes depending on how much butter you want. Bigger and more holes = more butter.

[@SueMareeP]

Thanks for the information ❤