Rye crispbreads

Rye crispbreads

From
Grains
Makes
24
Prep
15 mins
Cooking time
15 mins
Photographer
Deidre Rooney

These are much more delicious than any crispbread you can buy and incredibly quick to make. Ring the changes by scattering them with whatever seeds you like.

From the grocer

Ingredients

Quantity Ingredient
250g rye flour, plus extra for dusting
1 teaspoon salt
1 teaspoon soft light brown sugar
1/2 teaspoon baking powder
25g cold butter, cut into little cubes
150ml full-cream milk

Method

  1. Preheat the oven to 200°C. Lightly flour a non-stick baking tray – you may need more than one if it’s on the small side.
  2. Put the flour, salt, sugar and baking powder into a bowl and rub in the butter with your fingertips. Using a blunt knife mix in the milk, then use your hands to pull everything together into a soft dough. The dough will be sticky but don’t panic – it will get easier to work with. Resist adding more flour.
  3. Lightly dust a work surface with flour and roll chunks of the dough into very thin, irregular rounds, trimming into squares if desired. These need to be thinner than any pastry you have ever made – thinner than you can measure. As you form each crispbread, transfer it to the prepared baking tray. When you have used up the dough, prick a few holes in each crispbread with a fork. Bake for 10 minutes but keep an eye on them – crispbreads burn easily.
  4. Transfer the crispbreads onto a wire rack as soon as you can handle them and leave to cool. Eat, as the Scandinavians do, with cured herring, smoked salmon, herbed sour cream and cheese.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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