Rye Flatbread

Ingredients

• 1 tbsp ground fennel seeds
• 350 g rye flour (Type 1150)
• 175 g wheat flour Type 1050
• 2 tsp salt
• 1 tbsp dry sourdough starter
• ¾ loaf fresh yeast (≈30 g)
• 1 tbsp liquid honey
• 300 ml lukewarm water
• rye flour for kneading and dusting

Instructions

1. 1.

   Mix rye and wheat flours, salt, dry sourdough starter, and fennel in a large bowl. Crumble the yeast and dissolve it with honey in the water. Incorporate the yeast mixture into the dough using the dough hooks of an electric hand mixer.

2. 2.

   Knead the dough on a lightly floured surface by hand for about 10 minutes. Place it in a bowl, cover, and let rise in a warm spot for at least 45 minutes.

3. 3.

   Preheat the oven to its highest setting. Briefly knead the dough again with hands on a floured surface and divide into three pieces. Shape each piece into a flatbread roughly 18 cm in diameter. Place on a parchment‑lined baking sheet, pierce several times with a wooden skewer, and dust lightly with rye flour.

4. 4.

   Cover the flatbreads and let rise in a warm place for 30 minutes. Slide a deep pan to the bottom of the oven and fill it with about 250 ml boiling water. Put the flatbreads on the second rack from the bottom. Reduce the temperature to 190 °C and bake for about 30 minutes.