Rye crispbreads to have with anything & everything

Rye crispbreads to have with anything & everything

By
From
Lagom
Makes
a big batch; recipe can be halved
Photographer
Yuki Sugiura

These are wonderful to make, as they fill the house with the rich smell of baked rye. They are also completely bulletproof and could probably survive a nuclear attack and still be edible. In an airtight container, they will last for ages and are equally good with cheese, as a canapé base or as a substitute for cereal.

The shaping is pretty essential. I favour the more modern rectangular shape which is much more practical in terms of storing and eating: in Sweden the traditional shape is circular and about the size of a dinner plate. These would also have a holes stamped out of their middles, so that you could thread them onto poles to hang up and dry out completely.

Ingredients

Quantity Ingredient
25g fresh yeast
1 tablespoon honey
500g rye flour
300g spelt flour
100g sunflower seeds
50g flaxseeds
100g sesame seeds

Method

  1. Crumble the fresh yeast into a large bowl and add 600ml “finger warm” (just warm to touch) water. Stir to dissolve then add the honey and 3 teaspoons salt.
  2. Tip in the rye flour and 200g of the spelt flour, reserving the rest for later. Mix the seeds together in a small bowl and add half to the dough, then mix together for a few minutes until sticky. Allow to rise in a warmish place for at least 1 hour.
  3. Preheat the oven to 220°C and line a baking sheet with baking parchment. Divide the dough into 15 pieces and roll into balls. Dust the work surface with some of the reserved spelt flour and roll out each ball into circles, about 5mm thick. It will be quite sticky, so do keep dusting with more reserved flour. Make a hole in the centre of each circle (using a small glass or jar) for traditional crispbreads. Or divide the dough into 4, roll into large rectangles and cut into strips about 4 x 15cm. Place onto the prepared baking sheet and dimple each cracker with a fork. Sprinkle with the remaining seeds.
  4. Bake in batches for 10–12 minutes. Once all the batches are done, turn off the oven and pile all the breads onto 2 baking sheets. Put these into the still warm oven and allow to dry out completely for a few hours before eating.
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