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Rye Crispbread

Rye Crispbread

Roll thinly and make room for the next batch
Author:
Austin Welsh-Graham
| Source:
The Toasty Book of Bread
Categories: The Toasty Book of Bread Leavening Bread Form Regional Route Cooking Method Main Material Collection
Tags: Baker’s yeast Crispbread Flatbread Northern and Eastern Europe Oven-baked Rye The Toasty Book of Bread Wheat
Ingredients
225 g Wholemeal rye flour225 g Wholemeal wheat flour250 g Water (Room temperature.)6 g Instant yeast5 g Fine salt10 g Dusting flour (Extra, for rolling.)
Description

Before you taste crispbread, you hear it. A piece breaks between the fingers and the first bite makes its own small announcement. After the moist rye loaves, that sound feels like a change of landscape. The grain has found another way to belong to a meal.

Thin rye crispbread, rolled, pricked and baked in batches for a dry, crisp finish. Makes About 10 large rounds or equivalent rectangles.

Recipe
Mixing and kneading
1
Mix everything into a stiff dough, working by hand until evenly combined. Cover and leave about 1 hour until slightly puffed.
Shaping and layering
1
Heat oven to 220 °C. Divide into manageable pieces and roll on a lightly floured surface to 1-2 mm. Cut into rounds or rectangles. Cut a central hole if desired.
Cooking
1
Transfer to lined trays and prick thoroughly. Bake one tray at a time for 8-10 minutes until lightly coloured and dry. Rotate for even baking.
Cooling and serving
1
Cool on racks. If cooled pieces still bend, return them to a 100 °C oven for 10-20 minutes, checking often. Cool completely before closing in an airtight box.
Notes

About 2 hours including batches. Rolling pin, fork and baking sheets. Contains rye and wheat.

The middle matters

An evenly thin sheet dries more evenly. Roll from the centre outwards and check the middle with your fingertips. A few blisters are welcome, but a large trapped bubble can leave a soft patch. Let the first tray cool before deciding how much longer the next one needs.