rye crispbread

Step 1

In a large bowl stir the salt into the flour. Stir the yeast and honey into the water and pour into the flour. Stir it into dense, sticky dough. Cover the bowl and refrigerate overnight, up to 24 hours. Don't expect it to rise; at most it will puff up slightly.

Step 2

Dust a work surface with rye flour. Divide the dough into four and work with one piece at a time. Preheat the oven to 200C/400F/gas 6 with a baking sheet set on a middle rack.

Step 3

Roll the dough out to a rough rectangle, as thinly as you can without the dough tearing; 1-2mm. Using a knife or a pastry cutter trim the edges, then cut into squares but leave them in place. Prick dimples in the dough with a chopstick.

Step 4

Transfer the bread into the oven using another baking sheet or a pizza peel, onto the preheated tray. Bake for 6 minutes until barely coloured. Slide the breads onto a sheet of parchment and proceed with the next batches.

Step 5

When all the dough is baked, cool the oven down to 100C/225F/gas ¼. Return the crispbreads onto the baking sheet, all at once; they can be piled up. Bake for 20 minutes, turn the oven off and leave the bread in until cold.