As far as the rolling pins are concerned, I was able to get the deep, notched pin, called a kuskavel, on amazon, which is unfortunately not currently available now. However, I was never able to find a large randkavel with wide grooves and contented myself with a tagliatelle cutting roller. At the time that was the widest cutter available, but recently I have seen a pappardelle cutter, though you would have to be careful not to press hard at all! And another option that is more a roller than a cutter and could be a good pattern! Even a meat tenderizer that has the diamond shaped nubs on the end could work. But as these breads were originally just flat breads and can still be cooked plainly that way, I figured I could always make something work with a pizza wheel or just simple and generous docking. (If you want to see a babe who went all out on testing out shaping without getting a new rolling pin, go see Elizabeth's post!) I do like having the notched pin because that can work for all kinds of crackers and flat breads. Hubby does love rye crisps...
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Randkavel |
Hällakakor - Swedish flatbread
Makes: 8 pieces
350 g wholemeal wheat flour (I used fresh milled)
62 g wholemeal rye flour (I used fresh milled)
1 g (¼ tsp) deer horn salt (baker's ammonia), dissolved in water (you can use baking powder instead)
6 g yeast
8 g sea salt
25 g golden syrup or honey
20 g butter
235g milk (dairy or non dairy works fine) (You may need an extra tbsp or so depending on the flour used, some of the babes had their dough turn out a bit dry and too stiff as written)
(crushed caraway, aniseed or fennel may be added - I used ~½ tsp caraway, crushed in a mortar/pestle)
Place all ingredients in the bowl of a stand mixer and knead thoroughly for 15 minutes. Let rise for 6 hours at room temperature and knock back and briefly knead 2-4 times in between. (The dough can also be chilled overnight.)
Cut off ~85 g portions and shape into round balls. Flour lightly and let rise briefly, about 20 minutes. Roll out round dough circles to about 25cm or 9in with a notched or regular rolling pin. Dock well if using a flat rolling pin. If using a grooved pin, follow with the notched pin.
The rest of the Bread Baking Babes
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
- Karen's Kitchen Stories - Karen