- 1 cup (2.5 dl) active rye sourdough starter , or 2 tsp instant yeast
- 3/4 cup (2 dl) lukewarm water
- 2 cups (5 dl) rye flour
- 1 cup (2.5 dl) whole wheat or bread flour
- 2 tbsp dark syrup
- 1 1/2 tsp salt
- 1 tsp bread spices (caraway & fennel seed)
Combine all ingredients and knead the dough for 10 minutes. Place in a lightly greased bowl, cover with plastic wrap or lid and allow to rise for about 2 hours. Meanwhile, set the oven to 400°F (200°C). Divide the dough into 12 equal pieces and roll them into balls. Using a rolling pin, flatten a few balls at a time into very thin, 8 inch (20 cm) circles directly onto parchment paper (supported by a damp towel underneath). Prick all over with a fork, docker or "kruskavel" and bake on top of a baking stone or hot baking sheet until the edges begin to brown, about 8-10 minutes. Allow to cool completely on a rack, then store in an airtight container (add a paper towel if really humid).
For “Wasa” rectangles, roll the dough into larger sheets, prick all over, then use a pizza cutter or knife to cut 3x5 inch (7.5x13 cm) pieces. Separate them after baking.
Change it up by adding different types of flour, a few tablespoons of flax seed, psyllium husks or wheat germ, or by sprinkling sesame or poppy seeds on top (brush with a little water to make them stick). |
