Crispbread with caraway & flaked salt
KronJäst- about 22
- 1 hour 15 minutes
- 2 hours
A crispy crispbread with a hint of cumin, topped with flaky salt.
3.27/5
516 VotesHere's how:
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1
Dissolve the yeast in water at 25 °C. Then add the remaining ingredients and knead into an elastic dough.
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2
Let the dough rise for about 40 minutes, covered with plastic wrap.
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3
Roll out the dough and divide it into 22 pieces. Roll them into balls, then let them rest.
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4
Roll out the buns thinly, about 12 cm in diameter, and prick them with a fork.
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5
Brush with water and sprinkle a little flaked salt on top.
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6
Bake at 240 °C for 6–7 minutes, until they are nicely browned.
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7
Then store them in a dry place.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (0.5 packet) KronJäst for Bread, fresh
- 250 g (2.5 dl) water
- 6 g (1 tsp) salt
- 9 g (1 tbsp) whole cumin seeds
- 240 g (4 dl) rye flour
- 120 g (2 dl) all-purpose flour
The recipe comes from
kronjast.se
