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.