Thin Swedish Rye Crispbread with Sunflower Seeds

What you need

• 250 g (2 cups) rye flour
• 100 g (3/4 cup) bread flour, plus extra for rolling
• 1 tsp active dry yeast
• 1 1/2 tsp fine salt
• 220 ml (scant 1 cup) warm water
• 1 tbsp neutral oil
• 40 g (1/4 cup) sunflower seeds
• 1 tsp flaky salt, for sprinkling

Method

Restated from the original video

1. 1

   Stir the yeast into the warm water and leave for 5 min, until it foams a little.

2. 2

   In a large bowl, mix the rye flour, wheat flour and fine salt.

3. 3

   Add the yeast water and the oil. Stir to a stiff, sticky dough, then knead for 5 min with wet hands. Rye dough stays tacky.

4. 4

   Knead in the sunflower seeds. Cover the bowl and leave in a warm spot for 45 min, until the dough has puffed up.

5. 5

   Heat the oven to 200 °C (400 °F). Line two large baking sheets with parchment.

6. 6

   Divide the dough into 4 pieces. Roll each piece out between two sheets of parchment to a rectangle about 2 mm thick, dusting with wheat flour if it sticks.

7. 7

   Slide the rolled dough onto the lined sheets. Prick it all over with a fork, then score into 6 pieces with a knife.

8. 8

   Sprinkle with flaky salt and press it in lightly with a rolling pin.

9. 9

   Bake one sheet at a time for 12-15 min, until deep golden and dry at the edges. Rotate the sheet halfway through.

10. 10

    Cool on a wire rack, where the crispbread hardens completely. Break along the score lines.

11. 11

    If any piece still bends, return it to the oven at 150 °C (300 °F) for 5-8 min, then cool again.

Imported from baking-sense.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.