Prep 30 mins
Cook 10 mins
These are some cute little rye rounds, I can think of so many uses for them! Normally I would have converted the recipe to U.S. measure, but since baking is a science, am leaving it in it's original metric form. From Scandi-Home, a Scandinavian cooking blog. Prep time does not include time for yeast to proof or for dough to rise.
- 500 ml warm water (42C)
- 220 g rye flour
- 10 g dry yeast
- 2 teaspoons salt
- 1 tablespoon treacle (dark syrup)
- 165 g rye flour (+50g)
- 130 g wheat flour
- Mix the yeast with flour, then stir with water. Leave, covered, for half an hour.
- Add salt and treacle and add the flour, stirring continuously. Turn the dough to a floured surface and lightly knead to form a soft dough. You may need to incorporate an extra 50g flour here.
- Divide the dough into equal sized pieces and roll each piece into a ball. Transfer the portions to baking sheets lined with baking paper. Flatten each ball to a disk, about 3/4 inch thick, and prick with a fork.
- Cover the sheets with clean tea towels and leave to rise well.
- Preheat the oven to 400°C Sprinkle the bread with little water just before baking. Bake the breads for about 10 minutes or until the base has browned and sounds 'hollow' when tapped.
- Cool on a wire rack, covered with a tea towel, before serving.