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Rye flatbreads

They go really well with smoked salmon, mackerel and beetroot. Slithers of good hard cheese would also be lovely with chutney or pickles. They keep well and are great toasted.

Makes 10 – 12


100g light rye flour

300g strong white flour

3/4 tsp dried yeast

1 tsp fine sea salt

1 tsp honey

300g warm water


Combine the flour, salt and yeast in a bowl. Add the honey to the warm water and stir until it has dissolved. Add the liquid to the dry ingredients, cover the bowl with another inverted bowl or a clear shower cap (the sort you are given in hotel rooms) and leave for 10 minutes.

Knead the dough in the bowl by taking a handful of dough, stretching it and returning it to the centre of the bowl. Repeat this process several times rotating the bowl as you do so until all the dough has been well kneaded. Cover the dough and allow it to rise for an hour or until the dough has doubled in size.

Remove the dough from the bowl and place on a well floured breadboard. Roll the dough out to the thickness of 1cm. Using a large cutter (10cm in diameter) create 10 to 12 discs. Line and flour a baking tray with parchment paper and place the discs on the tray and dredge with a little rye flour. Cover the baking tray and allow the discs to rise until almost doubled in height.

Preheat the oven to 200°C/400°F/gas mark 6.

Choose an implement with a blunt point (I used the end of a spoon handle) and make dimples in the dough. Bake in the centre of the oven for 20 minutes or until the flatbreads take on a golden colour. Remove from the oven and cool on a cooling rack.