Rye Crispbread

Simple homemade rye crispbreads flavored with anise. Perfect for serving with cheese or pâté during gatherings.

Snack Baking Vegetarian Seeds Rye

Estimated Nutrition

Calories

223.8

kcal / serving

1342.5 kcal total

Carbs

37.3g

per serving

223.5 g total

Fat

5.8g

per serving

34.8 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Baking Powder

Dairy

Butter

Softened

piece

Egg White

Free-range

GrainsCereals

300

Wholemeal Rye Flour

Plus extra for dusting

NutsSeeds

tsp

Salt

tsp

Anise Seeds

Heaped; can use fennel seeds

tbsp

Seeds

Mixture of caraway, anise, poppy, or sesame

Other

tsp

Honey

Method

Preheat the oven to 200°C.

Mix the flour, salt, baking powder, seeds, honey, and butter in a large bowl.

Slowly add 175ml of water and stir until a soft dough forms.

Turn the dough onto a floured surface and roll it out thinly.

Cut out 20cm rounds and make a small hole in the center of each.

Place rounds on baking trays and prick them all over with a fork.

Whisk the egg white with 15ml of water and brush over the dough.

Sprinkle with seeds and press them down lightly.

Bake for 12 to 15 minutes and cool on a wire rack.