Scandinavian Sesame & Poppy Seed Crispbread

  1. In a medium-sized bowl, combine the lukewarm milk and crumbled yeast. Stir with a spoon until the yeast is completely dissolved. note: if you use instant active dry yeast, mix it with the dry ingredients and heat the milk to about 45u0b0C / 115u0b0F} Gradually add the dry ingredients until the dough comes together enough for you to start kneading it. Knead until it comes clean off the sides of the bowl. Add more all-purpose flour if it sticks to your hands. Shape into a ball and cover with a kitchen towel. Let the dough rise in a warm place for 30 minutes.
  2. Preheat the oven to 250u0b0C (475u0b0F). Line 2 baking sheets with parchment paper.
  3. Take about a third of the dough and roll it into a very thin rectangle. The thinner you roll it, the crispier it becomes. With a knife, cut the rolled out dough into about 21x2,5cm (8x1") strips. You can also cut it into different shapes, like triangles (mine were about 6,5 cm / 2.5") or rounds. Transfer to a baking sheet.
  4. Prick each piece all over with a fork. This will keep the crispbread from puffing up in the oven. In a glass, whisk together the egg white and water. Brush each piece of crispbread with the mixture and sprinkle generously with the seeds.
  5. Bake for about 6 minutes. The crispbread will be crisp and start to brown at the edges. Let cool on a wire rack. Continue to prepare the rest of the dough but remember to keep an eye on those in the oven.
  6. Once cool, store in an airtight container. They will keep for a couple of weeks, even for several months.

milliliters, yeast, salt, ubc, coarse wholegrain rye flour, egg, cold water, white amp

Taken from food52.com/recipes/26543-scandinavian-sesame-poppy-seed-crispbread (may not work)

Another recipe

Switch theme