Rye crispbread

Updated at: Wed, 16 Aug 2023 17:54:05 GMT

Step 1

Method

Step 2

1. Heat the cream and water together until warm to the touch.

Step 3

2. Mix the flours and salt in a large bowl. Add the yeast and stir.

Step 4

3. Add the cream and water mixture and mix together to form a dough.

Step 5

4. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes.

Step 6

Dough for rye cripsbreads

Step 7

5. Cut the dough into 6 equal pieces then knead them into round balls.

Step 8

6. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes.

Step 9

7. Preheat the oven to 250°C (475°F, gas 9, fan 200°C ).

Step 10

8. Using the rye flour for dusting, knock back a dough ball and then roll out it out using an ordinary rolling pin to about 15 cm (6”) diameter. Then transfer to a sheet of baking parchment and continue rolling out with an ordinary rolling pin until it is as thin as possible or at least 30 cm (12”) diameter. (Don't worry too much if the dough doesn't end up circular. You can trim roughly if you want but the shape is not critical.)

Step 11

9. Sprinkle with the salt, sesame seeds and cumin seeds. Roll again to help the topping stick.

Step 12

Rolling out the dough for rye crispbreads

Step 13

10. Make a pattern on the surface using a fork or a kruskavel (a patterned rolling pin).

Step 14

11. Bake for 5 minutes and then turn over and bake for about another 3 minutes or until dry and hard. Transfer to a wire rack to cool.

Step 15

12. Repeat with the other dough balls.

Step 16

13. When the oven has cooled to about 50°C pop the crispbreads back in to dry out. This will help to make them nice and crisp.

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