Rye crispbread recipe

• 1 tsp caraway seeds
• 1 tsp fennel seeds
• 250 g (8.8oz) rye flour
• 3 g (0.1oz) dried active yeast
• 5 g (0.2oz) salt
• 15 g (0.5oz) honey
• 200 g (7.1oz) warm water
• 1 handful rye flour for dusting
• 1 handful caraway and fennel seeds for sprinkling
• 1 pinch sea salt for sprinkling

1. Grind the caraway and fennel seeds into a powder, using a spice grinder or pestle and mortar.
2. In a large bowl, combine the powdered caraway and fennel with the other main ingredients (rye flour, yeast, salt, honey and warm water) and mix into a stiff but wet paste.
3. Cover the bowl with clingfilm and leave to rest for 1 hour.
4. Cover two baking sheets with baking paper.
5. Preheat oven to Gas Mark 7 / 220C.
6. After the hour's rest, the rye dough should feel less wet than before.
7. Scoop out a small portion of dough with a spoon and, with well-floured hands, roll the dough into a small ball (slightly smaller than a table tennis ball).
8. Repeat for the rest of the dough.
9. Heavily flour your work surface and rolling pin.
10. Roll out the ball of dough into a long elliptical shape.
11. Use plenty of flour, and make sure the dough does not stick to the work surface - if it does, use a palate knife to loosen it.
12. Transfer the rolled-out dough to the baking sheet, and repeat.
13. (You will probably need to bake in batches.)
14. Prick holes all over each crispbread using a fork.
15. Brush the surface with water (this helps the toppings stick), and lightly sprinkle with caraway and fennel seeds and sea salt.
16. Bake for 8-12 minutes, until the crispbreads just start to colour.
17. Keep an eye on the oven, as they can burn easily.
18. Repeat for the next batch.
19. If the crispbreads are not crisp enough, at the end return them to a very low temperature oven to dry out and cool on a wire rack.

caraway seeds, fennel seeds, flour, active yeast, honey, water, handful rye flour, handful, salt

Taken from www.lovefood.com/guide/recipes/14631/jennifer-ahkin-rye-bread-recipe (may not work)