Rye crispbread recipe
These fabulously more-ish crispbreads are a great healthy snack. Or make mini versions to serve with dips as a party nibble. Note: if you use dark rye flour instead of light rye flour, you'll need to add a bit more water because of the bran content. Check our article on rye for more tips on working with this flour.
Ingredients
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 250 g rye flour
- 3 g dried active yeast
- 5 g salt
- 15 g honey
- 200 g warm water
- 1 handful rye flour for dusting
- 1 handful caraway and fennel seeds for sprinkling
- 1 pinch sea salt for sprinkling
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 8.8 oz rye flour
- 0.1 oz dried active yeast
- 0.2 oz salt
- 0.5 oz honey
- 7.1 oz warm water
- 1 handful rye flour for dusting
- 1 handful caraway and fennel seeds for sprinkling
- 1 pinch sea salt for sprinkling
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 8.8 oz rye flour
- 0.1 oz dried active yeast
- 0.2 oz salt
- 0.5 oz honey
- 7.1 oz warm water
- 1 handful rye flour for dusting
- 1 handful caraway and fennel seeds for sprinkling
- 1 pinch sea salt for sprinkling
Details
- Cuisine: Scandinavian
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 90 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- Grind the caraway and fennel seeds into a powder, using a spice grinder or pestle and mortar.
- In a large bowl, combine the powdered caraway and fennel with the other main ingredients (rye flour, yeast, salt, honey and warm water) and mix into a stiff but wet paste. Cover the bowl with clingfilm and leave to rest for 1 hour.
- Cover two baking sheets with baking paper. Preheat oven to Gas Mark 7 / 220°C.
- After the hour's rest, the rye dough should feel less wet than before. Scoop out a small portion of dough with a spoon and, with well-floured hands, roll the dough into a small ball (slightly smaller than a table tennis ball). Repeat for the rest of the dough.
- Heavily flour your work surface and rolling pin. Roll out the ball of dough into a long elliptical shape. Use plenty of flour, and make sure the dough does not stick to the work surface - if it does, use a palate knife to loosen it. Transfer the rolled-out dough to the baking sheet, and repeat. (You will probably need to bake in batches.)
- Prick holes all over each crispbread using a fork. Brush the surface with water (this helps the toppings stick), and lightly sprinkle with caraway and fennel seeds and sea salt.
- Bake for 8-12 minutes, until the crispbreads just start to colour. Keep an eye on the oven, as they can burn easily. Repeat for the next batch.
- If the crispbreads are not crisp enough, at the end return them to a very low temperature oven to dry out and cool on a wire rack.
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature