Rye Crispbread

Rye Crispbread


5 people made this

About this recipe: This is the Norwegian take on crispbread. They are simple to make, crispy and absolutely delicious. Serve with your favourite toppings.


Makes: 12 crispbreads

  • 1 tablespoon dried active baking yeast
  • 250ml warm water (40-45 degrees C)
  • 135g rye flour
  • 165g plain flour
  • 1 teaspoon salt
  • 35g dark rye flour

Prep:25min  ›  Cook:8min  ›  Extra time:20min proofing  ›  Ready in:53min 

  1. Sprinkle yeast over the water in a small bowl. Set aside.
  2. Combine rye flour with plain flour in a large bowl. Stir in the salt. Mix in the yeast mixture to make a soft dough. Turn dough out onto a board floured with dark rye flour. Knead lightly, mixing in dark rye flour. Shape dough into a fat roll and cut into 12 portions. Roll each portion into a ball; cover balls with a towel and let rise 20 minutes.
  3. Preheat oven to 220 C / Gas 7. Lightly grease 2 baking trays.
  4. On a floured board, roll out each ball into a flat circles about 10cm in diameter. Place rounds on prepared baking trays and prick with a fork.
  5. Bake in preheated oven until lightly browned, 8 to 10 minutes. Cool on a rack.

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