Rye Crispbread
KronJäst- 1 sheet
- 45 min
- 1 hour 30 minutes
Deliciously crispy rye crispbread that's perfect for breakfast, lunch, and dinner.
3.7/5
496 VotesHere's how:
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1
Dissolve the yeast in water at 25 °C. Then add the remaining ingredients and stir until a dough forms.
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2
Let the dough rise in the bowl, covered with plastic wrap, for about 60 minutes at room temperature or in the refrigerator overnight.
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3
Preheat the oven to 220 °C. Divide the dough into smaller pieces and roll them out on a floured surface until they’re about 1 mm thick. Prick the dough all over with a fork, for example.
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4
Cut out or punch out the desired pieces and place them on a baking sheet lined with parchment paper.
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5
Bake for about 8–10 minutes. Let cool on a wire rack.
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
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) water
- 450 g (about 7.5 dl) all-purpose flour
- 450 g (about 7.5 dl) fine rye flour
- 12 g (about 2 teaspoons) salt
The recipe comes from
kronjast.se
