crispbread

Ingredients for 1 servings:

• 50 g yeast, fresh
• 1 liter of water
• 5 tsp salt
• 4 tsp fennel seeds, ground or bread spice mix
• 1 ½ liters of wholegrain rye flour, coarsely ground
• 1 ½ liters of wheat flour

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

You don’t have to buy crispbread; homemade tastes much better!

Crumble the yeast and mix with a little lukewarm water until dissolved. Add the salt, ground fennel, flour, and the remaining water and knead into a smooth dough (this takes time, so don’t give up too quickly!). Cover and let rest for 30 minutes. Form the dough into 25 balls. Roll each ball out thinly, just a few millimeters thick. Pierce small holes in the flatbreads with a fork. Let rise for another 30 minutes. Bake on a hot baking sheet at 200°C for about 10 minutes (just preheat the baking sheets. Fan oven works best here, as you can bake several at once). Let cool on a wire rack.