← All recipes

🍽️ Crispy Rye Flatbread

215 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp fennel seeds (ground)
• 350 g rye flour (Type 1150)
• 175 g wheat flour Type 1050
• 2 tsp salt
• 1 tbsp dry sourdough starter
• 0.75 cube fresh yeast (approx. 30 g)
• 1 tbsp liquid honey
• 300 ml lukewarm water
• Rye flour (for kneading and dusting)

Instructions

1. 1. Mix rye flour, wheat flour, salt, dried sourdough starter, and fennel in a large bowl.
2. 2. Crumble the yeast finely and dissolve it together with the honey in the water.
3. 3. Beat the yeast mixture into the flour mixture using the dough hooks of an electric hand mixer.
4. 4. Knead the dough by hand on a lightly floured work surface for about 10 minutes.
5. 5. Place the dough in a bowl and cover it.
6. 6. Let the dough rise in a warm place for at least 45 minutes.
7. 7. Preheat the oven to the highest setting.
8. 8. Knead the dough briefly by hand and divide it into 3 pieces.
9. 9. Shape the dough pieces on a floured surface into flatbreads with a diameter of about 18 cm.
10. 10. Place the flatbreads on a baking sheet lined with baking paper.
11. 11. Poke the flatbreads several times with a wooden skewer.
12. 12. Lightly dust the flatbreads with rye flour.
13. 13. Cover the flatbreads and let them rise in a warm place for 30 minutes.
14. 14. Place a deep tray on the lowest rack of the oven and fill it with about 250 ml of boiling water.
15. 15. Slide the flatbreads onto the second rack from the bottom into the oven.
16. 16. Reduce the oven temperature to 190 degrees Celsius.
17. 17. Bake the flatbreads for about 30 minutes.

Nutrition per serving

• kcal: 215
• Protein: 7 g · Fett/Fat: 1 g · Carbs: 42 g