Gahkko or gáhkku is a traditional thick and soft flatbread, reminiscent of Norwegian polarbrød and also often goes by the name klappekake.

The gáhkku dough is flavored with anise or fennel seeds and sweetened with a little syrup. Festive breads were often flavored as such and served on special occasions such as the Sami’s National Day on February 6th.

These breads are often served with a hot meal such as the national dish Bidos, and historically were a great source of carbohydrates for the Semi-Nomadic Samis. The bread was easy to make for traveling families, as they brought with them the dry ingredients and then just added water on site for whenever they were ready to bake off the bread.

I find that using milk makes the bread a bit crispier than if using water, but you can try both to see what you prefer. If you feel adventurous and want to recreate the historical outdoor cooking methods of the Sami, you can bake this bread over an open fire or on the grill too for additional depth of flavor.

Either way make sure to have a piping hot bowl of bidos (get my recipe here)
or other soup or stew ready for when you enjoy this simple yet delicious bread!

GAHKKO

Makes about 18 pieces

4 tablespoons (about 60 grams) vegan butter
1 tablespoon dark syrup, like Dansukker
1-2 teaspoons fennel or anise seeds, ground up
1 ¾ cups (4 dl) plant-based milk like soy, almond or cashew
30 grams compressed fresh cake yeast or 10 grams (3 teaspoons) dry, active yeast
2 teaspoons kosher or Norwegian sea salt
300 grams all-purpose flour
300 grams whole wheat flour

Preheat the oven to 400℉ (200℃).

Prepare two baking sheets lined with parchment paper and set aside.

Melt the butter, syrup and anise/fennel seeds in a small pot over medium heat, making sure the syrup is whisked in properly. Add in the milk and heat up until about 98.6℉ ( 37℃), pour into the bowl of a stand mixer or bowl (if kneading by hand), crumble /pour in the yeast and whisk until dissolved. Let sit for five minutes until the yeast starts to foam.

Meanwhile, combine the flours and salt in a separate bowl and when ready, gradually add in the dry ingredients to the yeast mixture and knead for about 6-7 minutes or so until you have a nice smooth dough. Cover with a clean towel or plastic wrap, set on the counter in a spot free of draft, let the dough rise until double in size, about 1-2 hours.

When the dough has risen, transfer it to a clean, lightly floured work surface and divide into 18 pieces, roll them into buns and let them rest under a towel for 5-10 minutes.

With your hands, shape each bun into a flat disk about ¼ inch (½ cm) thick and place on the prepared baking sheet. Cover with a towel and let rise for another 30-45 minutes.

Before baking, prick the top of the disks lightly with a fork.

Bake in the middle of the oven, one sheet at a time for about 10-12 minutes until lightly puffy and golden on top. If you want to be extra decadent, brush with melted butter as they come out of the oven and sprinkle with extra Norwegian sea salt. Serve with Bidos or other hot soup or stew!

Gahkko bread

These traditional Sami soft flatbreads are lightly spiced with anise or fennel seeds and a little dark syrup and often served on festive occasions such as the Sami National Day on February 6th.

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Servings: 18 pieces

Author: Sunny Gandara | Arctic Grub

Ingredients

• 4 tablespoons about 60 grams vegan butter
• 1 tablespoon dark syrup like Dansukker
• 1-2 teaspoons fennel or anise seeds ground up
• 1 ¾ cups (4 dl) plant-based milk like soy, almond or cashew
• 30 grams compressed fresh cake yeast or 10 grams (3 teaspoons) dry, active yeast
• 2 teaspoons kosher or Norwegian sea salt
• 300 grams all-purpose flour
• 300 grams whole wheat flour

Instructions

• Preheat the oven to 400℉ (200℃).
• Prepare two baking sheets lined with parchment paper and set aside.
• Melt the butter, syrup and anise/fennel seeds in a small pot over medium heat, making sure the syrup is whisked in properly. Add in the milk and heat up until about 98.6℉ ( 37℃), pour into the bowl of a stand mixer or bowl (if kneading by hand), crumble /pour in the yeast and whisk until dissolved. Let sit for five minutes until the yeast starts to foam.
• Meanwhile, combine the flours and salt in a separate bowl and when ready, gradually add in the dry ingredients to the yeast mixture and knead for about 6-7 minutes or so until you have a nice smooth dough. Cover with a clean towel or plastic wrap, set on the counter in a spot free of draft, let the dough rise until double in size, about 1-2 hours.
• When the dough has risen, transfer it to a clean, lightly floured work surface and divide into 18 pieces, roll them into buns and let them rest under a towel for 5-10 minutes.
• With your hands, shape each bun into a flat disk about ¼ inch (½ cm) thick and place on the prepared baking sheet.
• Let the breads rest under a towel for another 30-45 minutes.
• Before putting the breads in the oven, lightly prick the surface of the breads with a fork.
• Bake in the middle of the oven, one sheet at a time for about 10-12 minutes until golden on top. If you want to be extra decadent, brush with melted butter as they come out of the oven and sprinkle with extra Norwegian sea salt. Serve with Bidos or other hot soup or stew!