My bountiful harvest this year includes the yellow pear tomato which was cultivated in Europe in the early 17th century.  It spread to North America and by 1847 was one of three tomato varieties documented grown in the United States.  The one to two inch pear shaped, lemon to golden yellow tomato grows in clusters and is delicious.

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I baked more knäckebröd at the 2016 ScanFest than I have at any other demonstration.  The holes would be used to hang the bread for complete drying on a pole.  I have five on my knäckebröd stand and two just completed that I let harden on a drying rack.

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After the knäckebröd has been rolled with the knobby roller, the holes are made with the round wood tool in the foreground of the picture.  The holes seem decorative but are functional to facilitate  the quick drying of the bread.

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After the mixture of rye flour, water and starter has been rolled thin, cut in a large circle with a hole, a knobby roller is used to make the characteristic design for knäckebröd.   This design aids with the quick drying process after the bread has been cooked.

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After the  knäckebröd is rolled into a large circle with a smooth roller, the copper knäckebröd cutter is used to create the shape with a hole in the center for storing on a pole to completely dry.

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After dividing the rye flour and water dough equally into balls the size that will result in a thin bread, a smooth roller is used to make a thin circle almost perfect to the size of the knäckebröd cutter.

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The dough for Knäckebröd is prepared from rye flour, water and a starter.  I prepare some of the rye flour, water, and starter the night before and add more rye flour in the morning until it is the proper consistency and not sticky.

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The last posts on Knäckebröd were posted on my blog in 2012.  Since that time, my demonstrations have been augmented by more research, improved tools and more practice.  The best research find was a receipt (recipe) for Knäckebröd in an original 18th century book written in the old Swedish.

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The receipt (recipe), To make Gooseberry Tarts, gives directions for preserving the gooseberries for the tarts only.  The pint of Gooseberries, quarter of a pound of sugar and two spoonsful of water are now ready to be removed from the fire to be stored in a gally pot until it is time to prepare the tarts.

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To a pint of Gooseberries, for the receipt (recipe) To make Gooseberry Tarts, and put them in a quarter of a pound of sugar, and two spoonsful of water, and put them on the fire.

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