Ingredients for - Finnish Rye Crispbread
How to cook deliciously - Finnish Rye Crispbread
1. Stage
Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
2. Stage
Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
3. Stage
Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
4. Stage
Keep rounds in a warm place to rise for about 15 minutes.
5. Stage
Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
6. Stage
Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
7. Stage
Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.
