Rye #5 – Thin Rye Crisps

If you have ever gone to IKEA you most probably will have seen the massive, round rye crisps – with a hole in the middle. Essentially, that is what this recipe will make you – but slightly thinner (as this makes a more crisp, crisp!) and I make mine smaller so they are snack size for the children after school.

Why the hole in the middle? In older days when these were made, they were hung on poles to dry by the fire. Cute right?

The recipe is an adaptation of several recipes and my own experimentation! I have added bits from one, bits from another, therefore mentioned must be the recipes of London’s Nordic Bakery, Nigel Slater and Annie Rigg. You can, of course, just buy them at the supermarket but what would be the fun in that? These come out all different shapes and sizes, uneven and individual! Cute as a gift, maybe with a jar of homemade hummus?

As always, full of rye, seeds, quinoa – all great for you! Don’t consider this a diet snack because it actually is not meant to be! It is just a light and crunchy bread that tastes great! How to eat this? With dips – hummus, pesto, olive tapenade or with salmon and cream cheese, mackerel pate, cottage cheese, brie and peppers, as a side to any salad, in the children’s lunch box with a bit of butter on….so many ways! Hope you enjoy!

Thin Rye Crisps

100ml luke warm water
100ml luke warm milk
100g butter (can be substituted with a few tbsp olive oil or omitted)
10g fresh yeast
400g rye flour
100g plain flour
4 tsp small seeds – caraway, sesame, poppy or even sunflower seeds
1 tsp quinoa
1 tsp salt
Optional sea salt for sprinkling
 
  • Gently heat milk and water in a pan until finger warm (if you decide not to add butter, add a bit more water or the olive oil at this stage)
  • Put the yeast in a large bowl and pour the luke warm liquids over the top – whisk the liquids until you have dissolved the yeast
  • Measure out your flour, seeds, quinoa and salt in a bowl. Add the butter and combine until the mixture resembles bread crumbs. Add the luke warm liquids to the mixture – combine to form a ball –
  • If you find your dough to be quite sticky this is also OK – it might be a bit tricky for yo to roll out the crisps later but once baked the taste will be fine. If you do not want it sticky, add a bit more flour
  • Leave in a warm place to rise for an hour – it will probably only puff up slightly but this is fine
  • Pre-heat oven to 210C
  • Once risen, on a slightly floured surface, roll out your dough – thin but not so it falls apart! Probably 2-3mm
  • If you want round crisps, roll little dough balls and use a rolling pin to shape – make a hole in the middle
  • If you want rectangular ones – cut them to that shape. Use cookie cutters to make hearts or other shapes too…cute for different occasions
  • Place the crisps on lined baking trays and punch holes in them with a fork or a grating board – works a treat! You may even be in the possession of a proper, Swedish thin crisp rolling pin…use it if you are!
  • Sprinkle with a bit of sea salt – if you like!
  • Place in the warm oven and bake for between 10-15 minutes – watch them carefully as they are not nice if burned but not crisp if undercooked. Dark brown is good.
  • Let cool completely on a wire rack and store in air tight container.

Dough BallRectangular

For round thin crisps

After school snack or in the lunch box!

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4 thoughts on “Rye #5 – Thin Rye Crisps

  1. rachelle says:

    I made these knäckebröd tonight! Thanks for the recipe. I used a sifted rye flour not a full rye (I don’t know the difference, but it’s not as dark, in Swedish it’s called: Rågsikt).
    Anyways, no matter the flour, they were delish! It was nice to have the butter in there, it became more of a cracker because I didn’t have the dark rye, but SO good. I just had it with some butter, herregard cheese and cucumber. Perfect snack!

    I used Sesame and flaxseed and then red quinoa. Can’t wait to bring them to work tomorrow to impress my Swedish Friends!

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