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Swedish Crispbread (Knäckebröd)


300g Shipton Mill Dark Rye Flour
100g Shipton Mill Wholemeal Spelt Flour
190g Water
60g Rye Starter or 1/2tsp Fast Action Yeast
6g Fine Sea Salt
1 Tbls Runny Honey
1 generous tsp caraway, optional


1. Combine the two flours, fast action yeast if using, caraway and the salt. Mix the sourdough starter, honey and water. Now add this the dry ingredients and mix until you have a smooth dough. It should be firm, but if it seems too dry, add a little more water, a tablespoon at a time, and work until smooth.

2. Cover the bowl with cling film and leave to rest overnight at room temperature between 18-23C (8 hours). The mixture will only expand slightly but should smell “yeasty” and slightly sour the next day. The next day, prepare to bake the crispbread. Preheat the oven to 200°C. Have a large baking tray ready in the oven.

3. Divide the dough into 24, (approximately 25g each). Shape each piece into a ball and flatten one at a time into a disc and place on a well-floured work surface (use more rye flour) and roll out as thin as you can – around 1-2mm is an idea. Use a fork to prick all over the surface of each crispbread if you don't have a dimpled rolling pin. I like baking them with a hole in the middle but that is entirely optional. Continue until you've used all the dough.

4. Remove the tray from the oven and place the crispbreads on the hot tray and bake in batches. Bake for around 8-9 minutes until the discs are nicely browned. Watch carefully as there is not much difference between done and burnt! Once you have baked all the crispbreads turn the oven off and leave until it has cooled right down. Place the crispbreads on a baking tray, it doesn't matter if they're piled on top of one another and return to a preheated oven (100C) and bake for a further 20 minutes, turn the oven off and leave the crispbreads to cool in the oven. Store in an airtight container and they’ll keep for several weeks.