8–10 small breads

4 dl rye flour

0,5 dl milk powder

1 tbsp caraway seeds

1 tsp salt

75 g saltless butter

3 dl water

4 dl wheat flour

Mix rye flour, milk powder, caraway seeds and salt together. Add butter cut into cubes to the mix, then use just your finger-tips and break up the butter into the flour mix. Add water and stir until combined. Mix in the wheat flour and knead the dough until it's smooth.

Turn the dough out onto a baking surface and divide it into 8–10 pieces. Roll out each piece to a thin, round sheet on a parchment paper. Roll with a patterned rolling pin or poke the surface randomly with a fork. Place the sheet on a baking tray with the help of the paper. 

Preheat the oven to 250°C. Bake for 5–8 minutes per tray. Place on a rack and allow to cool.