Traditional Crispbread
March 05, 2015
This is the very first crispbread I've made. The recipe is old and little bit old-fashioned, but it's one of the beloved classics of our kitchen.
40 pcs.
50 g fresh yeast
5 dl (500 g) lukewarm water
0,5 tsp salt
2 tsp sugar
1 tsp ground anise seeds
1 tsp ground fennel seeds
100 g melted butter
5 dl (280 g) rye flour
7 dl (450 g) wheat flour
Stir the yeast into the lukewarm water. Add salt, sugar, seeds and the cooled butter. Mix in the flour. Knead the dough for awhile until smooth. Cover the bowl with a cloth and let the dough rise at room temperature about 15 minutes.
Turn the dough out onto a baking surface and divide it into four pieces. Roll out each piece to a 3 millimeters thick sheet on a parchment paper. Roll with a patterned rolling pin or poke the surface randomly with a fork. Place the sheet on a baking tray with the help of the paper. Cover with a cloth and let rise 15 minutes.
Cut the crispbread into pieces while it's still warm. Place on a wire rack and allow to cool.
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