Rye knäckebrot crispbread
Thin prefermented rye and oat rounds, pricked and baked until dry and crisp.
Active time40 min
Cooking40 min
Total20 hResting : 18 h
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Ingredients
- 235 g water
- 100 g oat flour
- 15 g rice flour
- 225 g dark rye flour
- 10 g olive oil
- 1 g dried baker's yeast
- 5 g fine salt
Preparation
Mix 100 g rye flour, 50 g oat flour, the yeast and 150 g water in a bowl. Cover and ferment at room temperature for about 960 min.
235 g water100 g oat flour225 g dark rye flour1 g dried baker's yeast- mixing bowl
- spoon
- lid
Add the remaining 125 g rye flour, 50 g oat flour and 85 g water to the sponge with the salt and oil. Mix thoroughly, cover and rest for 60 min.
10 g olive oil5 g fine salt- mixing bowl
- spoon
- lid
Use the rice flour to dust hands, the work surface and dough tops. Divide into 6 equal pieces, round, cover and rest for 10 min. Roll each piece into a disc about 3 mm thick. Place on baking paper and prick all over with a fork, without cutting a central hole. Cover and rest for 60 min.
15 g rice flour- dough scraper
- rolling pin
- baking paper
- baking sheet
- fork
- thick protective towel
Preheat the oven to 210 °C. Bake the rounds in two batches without overlapping, about 20 min per batch until almost dry and crisp. Cool on a rack for about 15 min. They should finish firming as they cool.
- oven
- baking sheet
- cooling rack
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration