Ruisleipaset - Small Rye Breads

• 500 ml warm water (42C)
• 220 g rye flour
• 10 g dry yeast
• 2 teaspoons salt
• 1 tablespoon treacle (dark syrup)
• 165 g rye flour (+50g)
• 130 g wheat flour

1. Mix the yeast with flour, then stir with water.
2. Leave, covered, for half an hour.
3. Add salt and treacle and add the flour, stirring continuously.
4. Turn the dough to a floured surface and lightly knead to form a soft dough.
5. You may need to incorporate an extra 50g flour here.
6. Divide the dough into equal sized pieces and roll each piece into a ball.
7. Transfer the portions to baking sheets lined with baking paper.
8. Flatten each ball to a disk, about 3/4 inch thick, and prick with a fork.
9. Cover the sheets with clean tea towels and leave to rise well.
10. Preheat the oven to 400C Sprinkle the bread with little water just before baking.
11. Bake the breads for about 10 minutes or until the base has browned and sounds 'hollow' when tapped.
12. Cool on a wire rack, covered with a tea towel, before serving.

rye flour, yeast, salt, rye flour, g wheat flour

Taken from www.food.com/recipe/ruisleip-set-small-rye-breads-504208 (may not work)