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Crispbread With Fennel And Caraway Recipe

Ingredients

How to make it

  • Make crumbles of your fresh yeast and mix with the lukewarm water and salt, in a bowl until it dissolves. (If you are using dry yeast, mix the yeast with the flour instead).
  • Add spices, wheat flour and almost all rye flour. Make sure the dough is not to hard but still firm. Mix thoroughly, easiest is to use a food processor.
  • Let the dough rest for about 1 h 15 minutes.
  • Divide the dough into 4 parts. Roll it out and make the dough really thin, about 2 mm. If you make them to thick, you will end up with a very thin soft bread instead.
  • Use gingerbread moulds to form the crisps into different shapes or just place it directly onto a oven paper covered baking tray. Let it rest for about 5-10 minutes.
  • Bake in 250 degrees C, for about 10 minutes. Let the crisps cool down. If you made big crisps instead of shapes, break them into normal sized pieces once they are cold.
  • www.meandmysweets.blogspot.com

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MeAndMySweets Stockholm, Sweden

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