These delicious Scandinavian style, wafer thin, rye and spelt crisp breads are perfect for eating with dips and pate. They store well and are great fun to make expecially if you make them with a buddy. One rolls the dough out and the other bakes.
250ml luke warm water
2 tsp cooking salt
3 tsp fast action yeast
2 tbsp cumin seeds
250g rye flour
225g wholegrain spelt flour
Sea salt for sprinkling
Place the water, salt, yeast and one tablespoon of cumin seeds into a bowl and stir well. Add the buttermilk. In a separate bowl sift the rye and spelt flour together and add half to the yeast mixture. Stir with a wooden spoon and gradually add more flour until the dough comes together into a ball. Knead gently for a couple of minutes in the bowl until the flour is mixed in well with the liquid. Cover with a polythene bag (or a polythene shower cap works well). Allow the dough to rise for an hour in a warm place.
Preheat the oven to 200C. Turn out the dough onto a work surface and cut it into 12 pieces. Shape each piece into ball and place each on a sheet of floured baking/parchment paper. Roll the ball out into a very thin disc, about 25-30cm in diameter and just 2 to 3mm thick. Cut a small hole in the centre of the disc. Sprinkle some cumin seeds crushed in a pestle and mortar with equal quanities of flaked sea salt over the disc and flatten with the rolling pin. Transfer the baking paper and the disc of rolled dough onto a baking sheet. Bake in the preheated oven for 10 to 15 minutes minutes. (I was able to cook four discs at a time in my fan oven). Remove from the oven when crisp and beginning to brown. Allow to cool on a wire rack. Store in an airtight container.
NB if you tire of rolling the dough you can wrap it up in a clean plastic bag and keep in the fridge for a few days and resume rolling and baking later. The dough also freezes well.
Added by: joanransley
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