Rye crispbread with fennel and dill

A simple crispbread that breaks into pieces once cooled. The flavors of fennel and dill can be replaced with, for example, sesame seeds. Store in a dry place to keep them crispy.

Ingredients

  • Yeast: 25 g
  • Lukewarm water, 37°C: 3 dl
  • Butter & Rapeseed Oil: ½ dl
  • Salt: 1 tbsp
  • Honey: 1 tbsp
  • Quark Light: 250 g
  • Fine rye flour: 5 dl
  • Sifted spelt flour: 5 dl
  • Whole fennel seeds: 1½ tbsp
  • Dill seeds: 1½ tbsp

Instructions

Crumble the yeast into a bowl and pour over the water. Stir until the yeast dissolves. Add butter and rapeseed oil, salt, honey, quark, rye flour, and most of the spelt flour.

Work the dough until smooth. Let it rise under a kitchen towel for about 30 minutes.

Preheat the oven to 225°C (437°F).

Divide the dough into 10 parts and roll them out into thin flatbreads on a floured work surface. Place them on baking sheets lined with parchment paper.

Brush the bread with a little water and sprinkle seeds on top. Press down slightly with your palm or a rolling pin to make them stick.

Bake in the middle of the oven for 5-7 minutes until the bread has a nice color. Let them cool.
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