Sourdough Rye Crispbreads



150g dark rye flour

50g wholemeal spelt flour

100g water

30g rye sourdough starter (or 1/2 tsp fast action yeast)

5g fine sea salt

1tbsp runny honey


Mix the flours and salt in a mixing bowl.

Add the sourdough starter, honey and water and mix until you have a smooth dough. It needs to be quite a dry dough.

Leave in a plastic bag to rest overnight (8 hours) The mixture will not expand very much.

Divide the dough in small balls, flatten and you can roll them out by hand or as we do run them through the pasta machine.

The thinner you can make them the crispier they get.

Cut small rounds and place them on a baking ray. If you find making rounds too fiddly you can bake the sheets and break them in pieces after baking.

Use a fork to prick all over the surface of each crisp bread.

Bake a hot oven (200C) for about 8 minutes. Keep an eye on them as they go from ready to burned very quickly.

You can keep these in an airtight tin for weeks.

They make a lovely gift too and are delicious on a cheese and charcuterie board.