Week 52 – 2020

This is another post from the series “I tried something new this week”.

Lately I have been watching some cooking shows and have been inspired to bake more. I like crispy bread because you can use it for canapés or for breakfast, it’s very simple to make and delicious.

I am going to share with you a super simple rye crispy bread recipe. I used a Swedish sifted rye flour but you can use any rye flour, you can even mix it with barley flour if you like to use that in baking.

Ingredients

• 25g fresh yeast / 12g dry yeast
• 1 teaspoon salt
• 250ml lukewarm milk
• 5dl rye flour

Method

Mix the yeast with the lukewarm milk in a bowl and when the mixture is smooth add the salt and the flour. Then use a hand mixer to make the dough.

After the dough is mixed divide it in 10 equal parts. Each part should be around the size of an egg. Leave the dough under a tea towel for 30 minutes.

While the dough is resting preheat the oven to 250°C. For the crispy bread you need a wide tray so make sure you preheat the tray as well.

After the dough has rested start by spreading each dough into a thin layer of about 1-2mm. If you have an embossed rolling pin you can use it after the dough is thin enough.

Place each dough spread on baking paper and transfer it to the preheated tray. Bake for 3-4 minutes.

Enjoy with a cheeseboard, as a canapé with a bit of cream, red onion and caviar or simply for breakfast with some butter.