Ingredients
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14 oz 3¼ cups (400 g) light Rye Flour
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¼ oz 1½ tsp (10 g) fine Sea Salt
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⅛ oz 1½ tsp (5 g) fast acting Yeast
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10 fl oz 1¼ cup (300 ml) warm Water
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1oz 2 tbsp (30 g) golden Linseed
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1 tsp (10 g) crushed Fennel Seeds
Directions
These are delicious Scandinavian-style crisp breads with a gorgeous nutty flavour from the rye flour and a superlative snap! Make a big batch as they keep really well in an airtight tin; well they would do if they weren’t so delicious to snack on! The gluten in rye flour doesn’t need to be kneaded so that’s another bonus! The crispbreads are great served with cheese or ham and pickles as well as smoked and cured fish. The dough this recipe makes is quite sticky but bear with it as it does make fantastic flatbreads.
Steps
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1
Done
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Mix the flour in a large mixing bowl with the linseed, salt and yeast and the crushed fennel seeds if you are using them. |
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2
Done
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Stir the water into the flour mixture to make a sticky dough – don’t be tempted to add more flour! |
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3
Done
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Cover the bowl and leave the dough to puff up for an hour or so. |
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4
Done
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Divide the dough into 12 pieces and roll into balls. Roll out the dough balls on a well floured surface until you get thin circles about 20 cm/8” wide. |
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5
Done
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Prick the dough with a fork to let out any moisture from the dough. Use a well-floured peel to put each disc on the base of the oven and bake until hard and crisp – about 6 - 8 minutes. |
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6
Done
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Cool on a wire rack and then store in an airtight tin. |
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7
Done
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Serve with smoked salmon and cream-cheese, smoked mackerel paté and cornichons, scrambled egg or just to snack on. |
