Rosemary rye crispbreads

Ingredients

Prep 15 min
Rest 10 hr+
Cook 20 min
Makes About 25

  • 5g dried yeast, or 10g fresh yeast
  • 130g plain flour
  • 170g rye flour
  • 2 tsp salt
  • 1 tsp (or a few grinds) black pepper
  • 1 tsp honey
  • 3 tsp finely minced rosemary
  • 2 tbsp olive oil

Method

  1. Dissolve the yeast in 230ml water and leave to sit for 10 minutes. Put the flours, salt, pepper, honey and minced rosemary (if using) in a bowl, add the water/yeast mixture and the olive oil, and mix with your hands until it comes together into a shaggy ball of dough. Cover (I use a shower cap) and leave to rest for at least 10 hours.
  2. Heat the oven to 190C (170C fan)/375F/gas 5. Lay a sheet of baking paper on a work surface and sprinkle it with flour. Divide the dough in two and put half of it in the centre of the paper and roll into a rough rectangle that’s as thin as you can get it without the dough tearing, so about 1-2mm. Using a knife or pastry cutter, cut the crispbreads to a size you like, leave them on the paper, and prick the surface of each one all over with the tip of a chopstick.
  3. Carefully lift the paper straight on to a baking sheet and make sure the cuts are clear. Bake for six to seven minutes, until the crispbreads are slightly golden, then lift on to a cooling rack. Roll and repeat with the second half of the dough. Once they are all baked, turn down the oven to 100C (80C fan), or its lowest setting. Return the crackers (in piles is fine), bake for another 10 minutes, then turn off the oven and leave the crispbreads inside while it cools.