Rye Crispbread | Knackerbröd
These need to be used the same day they aer made
Makes enough for: 1 batch crispcreads
Ingredients
- 450 g rye flour
- 75 g wheat bran
- 5 mls fine salt
- 50 g salted butter, cubed
- 15 g instant dried yeast
- 380 mls water
Method
- Preheat the oven to 230° Celsius
- Place the flour, bran, salt and butter into the bowl of a stand mixer
- Use the dough hook to mix until the butter is rubbed in
- Add the yeast and water and mix
- As soon as the dough comes together, knead for 5 minutes
- Turn the dough out onto a silpat, or rolling mat
- Roll out to 5mm thick and cut 6mm rounds
- Place the cut dough onto a lined baking sheet and bake for 15 minutes
- Leave the knackerbröd to cool on a wire rack and carry on rolling, cutting and baking until all the dough is used up
- Alternately, you can refrigerate the dough and bake as needed