Tynbrod

Ingredients for 1 servings:

• 100 g wholemeal rye flour
• 100 g wheat flour
• 1 tsp anise
• 1 tsp caraway seeds
• 1 tsp sea salt
• 25 g butter, melted
• 0.1 liter of lukewarm water
• 10 g yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

a type of crispbread from Denmark

Combine both flours with anise, caraway, and sea salt. Combine the yeast and water. Combine the melted butter and yeast water with the flour and form a smooth dough. Knead briefly. Let the dough rise in a warm place until doubled in size. Knead again. Preheat the oven to 250°C. Shape the dough into a log and cut into 8 equal pieces. Roll out each piece thinly. Bake on baking paper for 6-8 minutes and let cool on a wire rack.