1 tsp sugar
1 tsp plus 1 tbsp sea salt flakes
7 g sachet or 2 tsp fast-action yeast
250 g stone-ground rye flour plus a little extra
100 g spelt flour
50 g strong white bread flour
4 tbsp sesame seeds
8 spring onions, thinly sliced
- Mix 275ml hand-hot water, 1 tsp sugar and 1 tbsp sesame oil. Mix 1 tsp sea salt flakes, yeast and the flours in a mixing bowl, then tip in the liquid and stir to a sticky dough. Knead in the bowl for a minute – just until it’s smooth – then cover with some clingfilm and leave for at least 2 hours at room temperature. The dough will rise a little, in a craggy way, but don’t expect a big ball of puffy dough.
- Heat the oven to 220C/fan 200C. Divide the dough roughly into eighths. Line a baking tray with a sheet of baking parchment and, using plenty more rye flour, roll out, an eighth at a time, as thinly as you can. Don’t worry about the shape. Scatter over some sesame seeds, sliced spring onion, and ½ tbsp sea salt flakes, and roll over once to push all the bits into the dough. Use a fork to stab holes all over the dough – don’t skip this stage, it’s important to help the bread dry out and crisp up. Bake the bread for 10 minutes, then, using tongs, turn the bread over and bake for another 5 minutes, until crisp on both sides.
- Repeat with the remaining dough – if you can fit two crispbreads on a baking sheet at a time you can halve the cooking time – but don’t under-roll to fit them on, they need to be as thin as possible. If you bake two trays at a time the bottom crispbread will take longer to cook, and might cook unevenly – the sides tend to be ready before the middle if the bread cooks at a lower, slower pace. The breads can be layered on top of each other as you roll them out on their sheets of paper, but let them cool unstacked so they don’t soften with condensation.
- Keep the cooled crispbreads in an airtight tin, snapping off smaller crackers to eat over 2 weeks.