Mix the yeast with the rågsikt in a big baking bowl. Add syrup, salt, milk and butter. Add the flour a little at the time and kneed until you have a nice and smooth dough. Let raise covered for at least 40 minutes.**

Put the dough on a floured table and kneed it. Divide into 12 pieces and make round buns. Let these raise, covered, for 20 minutes.**

With a rolling pin form round flat bread. Prick with a fork. Put on a warm oven tray and bake for 3-4 minutes in 275°C.***

Let the bread cakes cool on top of each other between towels to keep the bread soft. Cut the bread cake in “pizza slices”.

* 4.8 dl wheat flour + 3.2 dl rye flour sifted
** Depending on how warm your liquid is the raising time varies. Better let it stay longer than too short.
*** My fan oven has a top temperature of 250° so I increase the baking time to 5 minutes.

Hönökaka is a favourite in Sweden. I was so happy when I realised I could bake my own. They are rolled out with a notched rolling pin. If you don’t have one prick the dough with a fork instead.

I have a Kitchen Aid and this batch is a little too big. It works, but it makes a mess.