Swedish Crisp Bread from Lotta Jansdotter

 

Makes about 16

1. Dissolve yeast in the water.
2. Add salt and fennel/aniseed.
3. Add rye and enough wheat flour to make a firm dough.
4. Knead really well for at least five minutes.
5. Divide into 16 parts and roll to balls.
6. Let rise, covered, for 40 minutes.
7. Heat the oven to at least 450F, 500F if possible.
8. Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
9. Use a lot of of rye flour when rolling. Make sure to roll them pretty thin.
10. Make a hole in the middle, using a cookie shape, or a glass
11. Prick the surface all over with a fork or a chop stick (in Sweden they have special rolling pins or “pricking tools” for this purpose).
12. Bake one at a time on a dry tray in the oven for about 2-4 minutes.
13. They should get brown, but not too burnt.
14. Let them cool fully on a rack before serving.

TIP:

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