Knäckebröd

Ingredients

• 300 g coarse wholemeal rye flour, plus more for rolling
• 150 g strong white flour
• 7 g instant yeast
• 9 g fine salt
• 10 g caraway or fennel seed, lightly crushed
• 300 ml water at 40C (104F)

Allergen screen

Found: gluten

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Stir the yeast into the warm water, then work in both flours, the salt and the seed to a stiff, slightly tacky dough; cover and leave until visibly puffed.
2. Divide into eight, and roll each piece on a rye dusted bench until you can see the grain of the wood through it, about 2 mm.
3. Dock the whole surface hard with a fork or a knobbly pin, then cut a coin sized hole out of the centre of each round.
4. Bake at 250C (480F) for 6 to 8 minutes, until the sheets are dry, blistered and freckled dark at the high points. 8 min
5. Slide onto a rack at once and leave until stone cold; they snap rather than bend when they are done.