Rye Cookies

Here's how:

• 1

  Dissolve the yeast in the milk, which should be about 25 °C.

• 2

  Mix all the ingredients and knead for 5 minutes on low speed and 3 minutes on high speed. Double the time if you're kneading by hand. 

• 3

  Place the dough on a floured baking surface and divide it into 4 pieces. Knead each piece into a round shape and let them rest, covered with a baking cloth, for 30 minutes.

• 4

  Roll out all the pieces of dough lightly with a rolling pin until they are about 20 cm in diameter. Prick them with a fork or a skewer.

• 5

  Place them on a baking sheet lined with parchment paper, spacing them out slightly so they don't stick together as they rise.

• 6

  Let the bread rise in a turned-off oven with the light on, at a maximum of 35 °C, for about 40–50 minutes.

• 7

  Take the bread out and cover it with a dish towel so it doesn't dry out.

• 8

  Bake at 230 °C for 10–11 minutes.

• 9

  Let it cool on a wire rack.