Crispbread
Makes 25 pieces
50 g butter
200 ml water
50 g yeast
0,5 tsp salt
0,5-1 tbsp crushed aniseed
0,5-1 tbsp crushed fennel seeds
0,5-1 tbsp crushed caraway seeds
150 g coarse rye flour
120-180 g sifted rye flour (50% fine rye flour + 50% plain flour)
60-150 g plain flour for kneading
Preheat the oven to 275°C. Melt the butter and pour in the water.
Heat to 37°C and then pour the warm liquid onto the yeast and stir until the yeast has dissolved.
Stir in the spices and coarse flour.
At this point, the dough should be soft and sticky but manageable.
If necessary, add some more rye flour. Cut the dough into 25 pieces. Roll each piece into a ball and
then use a well-floured, patterned rolling pin to roll each ball out to a thin round.
Place the dough on baking trays covered with baking paper and bake in the middle of the oven
for 2 minutes until the crispbread
has turned golden brown round the edges. Leave to cool, uncovered, on a wire rack.
