Scandi Bites by Trine Hahnemann

Author:Trine Hahnemann
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-03-24T16:00:00+00:00

Rye crispbread

This recipe is easily doubled if you are cooking for a larger party. You can keep these plain, or sprinkle them with seeds, as you prefer. Any or all of linseeds, poppy or sesame seeds are good.

Makes 40 strips

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150ml/⅔ cup lukewarm water

15g/½oz fresh yeast

60g/¾ cup rye flakes

50g/⅔ cup rolled oats

50g/5 Tbsp stoneground rye flour, plus more to dust

50g/⅜ cup polenta or cornmeal

75ml/⅓ cup olive oil, plus more to brush

1 tsp salt

Pour the water into a bowl and crumble in the yeast, stirring to dissolve. Stir in the rye flakes and oats. Leave to rest for 30 minutes. Now mix in the remaining ingredients. Mix really well, then knead on a floured work surface.

Preheat the oven to 200°C/400°F/gas mark 6.

Divide the dough into four. On a floured work surface, roll each piece out as thinly as possible into a rectangle about 25 x 20cm/10 x 8in. Cut each into 10 strips. Lay the strips on baking sheets lined with baking parchment and brush with oil. Bake for 10–12 minutes (you will probably have to bake these in batches).

Leave to cool on a wire rack while you bake the rest.

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