Rye crispbread (with and without filling)
Preparation time
Cooking time
Total time
A crispy and flavoursome crispbread that's easy to make and adapt.
Recipe type: Bread
Cuisine: Swedish
  • 300 mls rye flour (about 150 grams)
  • 300 mls plain flour (about 180 grams)
  • 13 grams instant yeast
  • Pinch of salt
  • 40 grams treacle
  • 50 mls olive or vegetable oil
  • 200 mls water
  • 2 tbsp bread spices: use a mixture of fennel seed, caraway seed, cumin seed (optional)
  1. Weigh out the flours into a bowl.
  2. Mix in the salt and yeast.
  3. In a measuring jug, mix treakle, warm water, oil and spices until the treacle has dissolved. (Adding the spices to the liquids instead of the dry ingredients allows the flavours to develop more).
  4. Add the liquid to the flour and mix into a dough.
  5. Knead for a few minutes. The dough should be elastic and firm, not too loose.
  6. Let prove for an hour or more.
  7. Pre-heat the oven to 250C (230C fan).
  8. Divide the dough into four pieces.
  9. On a worksurface liberally dusted with dough, roll one quarter of the dough out thinly (a couple of millimeters).
  10. If using a filling, sprinkle onto half of the dough.
  11. Fold the unfilled section over the filled one.
  12. Roll out thinly again.
  13. Prick all over with a fork, pastry pricker or, if you have one, roll out with a kruskavel.
  14. Cut into shapes: use a pizza cutter to create shards or squares, or cookie cutters for more formal shapes.
  15. Place on a non-stick oven sheet and cook for 3-6 minutes (longer for larger and thicker pieces, shorter for thinner and smaller).
  16. It's fine for the crispbreads to go dark in parts, but they should not burn.
  17. Take them out and let cool on a wire rack.
  18. If they are not completely dried out, put them back in the oven on a very low heat (below 100C since they should dry, not continue cooking. I use 60C.) and leave until dry. Depending on how thick they are, this can take an hour or two.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2017/02/17/rye-crispbread-baking-the-dream/