Scandinavian-style rye crisp breads
You can make these crisp breads to traditional side-plate size or cut them into individual biscuits before baking, if using for canapés. Do play around with the seeds, too—you could add nigella or even fennel or caraway if you are wanting to up the flavour. Just keep the seeds whole to add texture.
For more on rye, read Jenny’s latest installment of With the grain
10g fresh yeast (or 5g of dried yeast)
350ml water, body temperature
450g rye flour
A little plain flour, for dusting
6 tbsp mixed seeds such as poppy, flax and sesame (smaller seeds stick better than bigger seeds such as sunflower etc)
Mix the yeast with a few tbsp of the measured water until creamy.
Tip the rye flour into a large bowl along with 1 tsp salt, the water and the creamy yeast. Stir until everything is evenly combined and all the water has been absorbed—don’t worry, it will seem quite sticky. Lay a clean tea towel over the bowl and place it in a warm place for about 1 hour to loosen up and rise a little.
Preheat the oven to 200C. Line 2 baking trays with baking paper (3 if you have the oven space). Divide the dough into 12, roughly equal pieces (it’s easiest to make quarters first and then work from there) and roll on a lightly dusted surface until the dough is wafer thin. If the dough is sticking, just add a little more flour.
Roll and trim into traditional circles, squares or just leave as rough-edged sheets. Sprinkle over some of the seeds and roll them into the dough. Lift, using the rolling pin, onto the lined baking sheets and then use a fork to pierce the surface of the dough.
Bake for 15 mins, or until hard and crisp and then cool on a rack. These crisp breads keep well for a few days in an airtight tin.
Recipe: Jenny Chandler