Swedish Crispbread

Ingredients

• 100 ml milk (3.5% fat)
• 15 g fresh yeast
• 1 tsp maple syrup
• 300 g whole wheat flour (+ extra flour for handling)
• 250 g double-grain type 405 wheat flour (wheat dust or spaetzle flour)
• 200 g whole rye flour
• 2 tsp salt
• 1 tsp ground caraway

Instructions

1. 1.

   Warm the milk to lukewarm. Break in the yeast, stir into the milk and mix in the syrup. Combine all three flours with salt and caraway in a bowl. Create a well in the center, add the yeast‑milk mixture and about 200 ml lukewarm water, then knead everything with the dough hooks of a hand mixer until smooth. Cover the dough and let it rest in a not too warm place for about 10–12 hours.

2. 2.

   Knead the dough again; if it feels too soft, fold in more wheat flour. Divide the dough into 10–12 pieces and shape them into balls. On a lightly floured surface roll each ball out thinly and as round as possible. Line baking trays with parchment paper and place the dough circles on them with some space between.

3. 3.

   Shape each dough circle: place a bowl over it and cut around the edge to get perfectly shaped, equal-sized circles. If desired, poke a small hole in the center. Use a fork or a pastry roller to make many small holes on the surface. Bake the dough sheets in a preheated oven at 250 °C (220 °C fan; gas: level 4) for 8–10 minutes until golden brown. Remove and let cool. Stack only after they have cooled completely.