Rye crispbread

Name: Rye crispbread
Prep time: 30 min
Cook time: 30 min
Ingredients: 300g/10½oz wholemeal rye flour, plus extra for dusting; 1 tsp salt; ½ tsp baking powder; 1 heaped tsp anise seeds or fennel seeds; 1 tsp honey; 30g/1oz butter, softened; 1 free-range egg white; mixture of seeds, such as caraway, anise, poppy, sesame

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 7

Author : The Hairy Bikers

quick super seeds wholemeal baking

Ingredients

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300 grams/10½oz wholemeal rye flour, plus extra for dusting1 tsp salt½ tsp baking powder1 heaped tsp anise seeds or fennel seeds1 tsp honey30 grams/1 ounces butter, softened1 free-range egg whitemixture of seeds, such as caraway, anise, poppy, sesame

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Instructions

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Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.

Step 3

Generously flour a work surface and turn out the dough. Roll the dough out thinly.

Step 4

Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds.

Step 5

Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.

Step 6

For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.

Step 7

Bake for 12-15 minutes. Remove and leave to cool on a wirerack.