Rye crispbread

Rye crispbread

By
From
Scandinavian Baking
Makes
40 strips
Photographer
Columbus Leth

Crispbread is a large part of Scandi bread culture; some commercially made brands are known worldwide. It is not that common to bake them at home; usually you buy your favourite brand from supermarkets or the bakery. This recipe is easily doubled, if you are cooking for a larger party. You can keep these plain, or sprinkle them with seeds, as you prefer. Any or all of linseeds, poppy or sesame seeds are good.

Ingredients

Quantity Ingredient
150ml lukewarm water
15g fresh yeast
60g rye flakes
50g rolled oats
50g stoneground rye flour, plus more to dust
50g polenta, or cornmeal
75ml olive oil, plus more to brush
4g salt

Method

  1. Pour the water into a bowl and crumble in the yeast, stirring to dissolve. Stir in the rye flakes and oats. Leave to rest for 30 minutes. Now mix in the remaining ingredients. Mix really well, then knead on a floured work surface.
  2. Preheat the oven to 200°C.
  3. Divide the dough into four. On a floured work surface, roll each piece out as thinly as possible into a rectangle about 25 x 20cm. Cut each into 10 strips. Lay the strips on baking trays lined with baking parchment and brush with oil.
  4. Bake for 10–12 minutes (you will probably have to bake these in batches). Leave to cool on a wire rack while you bake the rest.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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