This Finnish rye crispbread recipe is the perfect complement to a variety of toppings, or to serve with soup.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
152 Calories
Recipe Instructions
Step 1
Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
Step 2
Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
Step 3
Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
Step 4
Keep rounds in a warm place to rise for about 15 minutes.
Step 5
Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
Step 6
Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
Step 7
Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.
