Based loosely on a Viking crisp bread recipe that was sent to me. These are really quick and easy to make and taste great.
Perfect served with cheese.
- 150g Rye flour (plus a little extra for dusting the worktop)
- 150g wholemeal flour
- 10g Salt
- 10g Cumin or fennel seeds (roughly ground in a pestle & mortar)
Mix together the dry ingredients in a bowl. Slowly add water and mix to form a dough.
Flour your worktop with a little rye flour and roll the dough out thinly. Cut the dough into rounds with a pastry cutter, and place onto a baking tray that has been lined with grease-proof paper.
Cook in the centre of a pre-heated oven at 200 degrees for about 20 – 30 minutes until lightly browned and crisp. Remove from the oven and leave to cool.