Rye Crispbread

May 18, 2016

Cottage life is something every Finn grows up with. A cozy cabin or a cottage in the country is an essential element of our holiday seasons. It's all about having a good time with friends or the family and doing nothing. 

Who cares if it's cold outside? For us summer (and summer cottage life) has just begun. It's time to bake crispbreads, because many traditional Finnish cottages don't have mod cons. 

12 pcs. 

5 dl (500 g) milk 
13 g fresh yeast 
1 tsp salt 
5,5 dl (300 g) rye flour 
2 dl (120 g) fava bean flour 
6 dl (400 g) wheat flour 
On top: 
caraway seeds 
sea salt flakes 

Mix together lukewarm milk, yeast and salt. Stir until the yeast is dissolved completely. Add the flour and knead about 3 minutes. 

Cover and leave to rise for 45 minutes. 

Turn the dough out onto a generously floured surface and divide it into 2 pieces. Roll out each piece to a thin sheet. With the help of a lid cut out circles of dough with a diameter of 20 cm. Place on parchment lined trays (2 crispbreads / tray). Continue rolling and cutting until all the dough is used up. 

Let rise for 10 minutes. Poke the surface randomly with a skewer. Spray with water, sprinkle the caraway seeds and sea salt flakes and pat lightly. Preheat the oven to 200°C. Bake for 15 minutes per tray. 

Place on a rack and allow to cool.

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