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Scandi rye and spelt crispbread

Makes 12


250ml luke warm water

2 tsp cooking salt

3 tsp fast action yeast

2 tbsp cumin seeds

120ml buttermilk

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.