recipes

Ingredients
35 g oil, preferably rapeseed
140 g water
115 g rye flour, preferably stoneground
125 g strong (bread) flour, preferably stoneground
½ tsp salt (increase to 1 tsp if not using sea salt flakes)
2 tsp anise seeds, lightly crushed
7 g “fast action” dried yeast, 1 packet
½-¾ tsp sea salt flakes, optional
2-3 tsp black and white sesame seeds, optional
extra rye flour for dusting worksurface

Method
1. Preheat the oven to 250°C (480°F, gas 9, fan 220°C) and line a large baking tray with baking parchment.

2. Put the oil and water in a saucepan and heat gently until lukewarm, 40°C (105°F). Stir to ensure that it is evenly warmed.

3. Put the flours, salt and anise seeds in the stand-mixer’s bowl and stir thoroughly with a spoon.

4. Add the dried yeast and mix thoroughly.

5. Fit the stand-mixer’s dough hook and with the motor running on minimum gradually add the warmed oil and water mixture.

The dough for thin rye crispbreads

6. Increase the speed to 2 (kMix) or 3 (KitchenAid) for 2-3 minutes until the dough begins to form a ball. (You might need to add a teaspsoon of water if the dough looks too dry, or a teaspoon or two of rye flour if it looks too wet.) If necessary, knead the dough lightly by hand to form a ball.

7. Cover the dough and leave to rest for 15 minutes.

8. Divide the mixture into 12 evenly sized pieces and shape them into balls.

9. Sprinkle the worksurface with rye flour and roll the a dough out until it is about 8 cm (3″ diameter), turning and flipping frequently.

10. Transfer to a square of baking parchment and continue to roll it until it is about 18 cm (7″).

Using a plate as template to trim dough for thin rye cripsbreads

11. Trim the dough into a circular shape, using a plate as template, and roll in some sea salt flakes and black and/or white sesame seeds if desired.

12. Prick all over with a fork (or roll with a kruskavel).

A thin rye crispbread ready to be baked

13. Cut a hole in the centre if desired and the slide onto a baking stone or baking tray.

14. Bake for about 4 minutes, until slightly golden round the edges, but keep an eye on it to ensure that it doesn’t burn. Leave to cool on a wire rack.

15. Repeat with the remaining dough balls.

16. Once the oven has cooled to 50°C, put the crispbreads back in the oven and leave to dry and cool completely with the oven door open.

17. Transfer to an air-tight container until required. (They should keep for several weeks.)