Friday, February 28, 2014


I have had crispbread in my list of recipes to bake for a while. Crackers with hummus, salsa, laughing cow cheese, guacamole etc. are my daughter's favorite after school snack.

Today was my first attempt at baking crispbread. I made the bread with rye flour and sesame seeds sprinkled on the top. I will have to work on getting a perfect balance between the thickness and crispiness of the bread. But this was a good start.

You will need
1 cup rye flour
1 tsp. salt
1/8 oz. Fleischmann instant yeast (half packet)
150 ml warm water

Dissolve the yeast in the warm water. In a bowl mix the flour and salt. Add the water and yeast and mix well. Cover the dough and leave aside for an hour.

Preheat oven to 400 F. Cover a baking sheet with parchment paper. Divide the slightly risen rye dough into 6 portions. Place one of the portions of the very sticky dough on the parchment paper.

Place a minimally greased ziploc sandwich bag on the ball of dough.

Using you finger spread the dough until it forms a small disc about 1/4 of an inch in thickness. Slowly peel away the ziploc bag.

Repeat with two other portions of dough. Using a fork poke holes all over the bread. Sprinkle sesame seeds over the top.

Bake for about 12-15 minutes of until the bread just starts to brown.

The bread will be crisp and will curl up a little. Cool on a rack and store in an airtight container.

This month I decided to contribute to the February edition of the Bread Baking Day (BBD) the 65th edition of which is being hosted at Kochpoetin. The theme for this month is crispbread or knackebrot.

1 comment:

  1. Your crispbread looks amazing! I love crispbreads, too, as an after-work snack! And, if homemade like yours, it's good for you too!


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