No-yeast Ryecrisp
February 05, 2015
Homemade crispbread is a quick and yummy treat. We eat this ryecrisp like candy. It's addictive!
I vary the basic recipe with two different finishing touches getting two totally different ryecrips.
5 dl (500 g) water
5 dl (175 g) rye flakes
(2 tbsp dried wolfberries)
1,5 dl (100 g) wheat flour
5 tbsp linseeds
3 tbsp sesame seeds
1 tbsp sunflower seeds
1 tsp salt
On top:
linseeds and sea salt (option 1) or
sesame seeds (option 2)
Boil up the water. Stir in the rye flakes. Let swell 15 minutes.
You can make the most perfect crispbread without the wolfberries. But, if you choose to use them, cut them into small bits. Put the berries and wheat flour together. Mix all dry ingredients and combine them well with the rye porridge.
Oil two parchment paper sheets.
Choose option 1 or 2.
Option 1
Roll out the dough between the oiled parchment papers until it's 2–3 millimeters thick. Peel off the upper paper and place the dough on a baking tray. Pat linseeds and coarse sea salt on the top. Poke the surface randomly with a fork.
Preheat the oven to 175°C. Bake for 40–45 minutes. If you have a fan-assisted heat circulation oven, this is the moment to use the function.
Cut the ryecrisp into individual blocks while it's still warm. Place on a rack and allow them to cool. Leave to dry until the next day. Enjoy!
Option 2
Divide the dough into two pieces. Roll out the dough between the oiled parchment papers until it's paper thick. Don't worry! The dough is easy to handle even if it's so thin. Pat lots of sesame seeds on the top. Poke the surface randomly with a fork.
Preheat the oven to 175°C. Bake for 20 minutes. If you have a fan-assisted heat circulation oven, this is the moment to use the function.
Cut into pieces. Place on a rack and allow them to cool. Enjoy!
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