Rye crispbread Recipe
- 300g/10½oz wholemeal rye flour, plus extra for dusting
- 1 tsp salt
- ½ tsp baking powder
- 1 heaped tsp anise seeds or fennel seeds
- 1 tsp honey
- 30g/1oz butter, softened
- 1 free-range egg white
- mixture of seeds, such as caraway, anise, poppy, sesame
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.
- Generously flour a work surface and turn out the dough. Roll the dough out thinly.
- Cut out 20cm/8in rounds – you should get 6 – 8 rounds. Cut a small hole in the middle of the rounds.
- Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.
- For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.
- Bake for 12-15 minutes. Remove and leave to cool on a wirerack.
