Rye Crispbreads

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1. Add the dry ingredients to a bowl and mix together. Then add the wet ingredients and mix to form a dough.

2. Once the dough has come together knead lightly (in or out of the bowl) until the dough is smooth. Cover and rest for 1 hour.

3. Pre-heat your oven to around 220°c.

4. Flour a work surface and roll the dough out to a thickness of around 2mm; turning the dough to ensure you can lift it from the surface.

5. Cut out your crispbreads to the desired size and cut a central hole. The offcuts can be balled up and rolled out again.

6. Lay the crispbreads flour side up on a baking sheet prepared with greaseproof paper.

7. Bake the crispbreads for 8-10 minutes until golden brown.

8. Once removed from the oven allow to cool and store in an airtight container for up to 1 month.


250g Rye Flour

175g Barley Flour

12.5g Dried Instant Yeast (powder not balls!)

10g Salt

25g Honey

2g Caraway Seeds

250g Lukewarm water

This recipe was adapted from:

Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry

One Response to Rye Crispbreads

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