Crispbread with Sourdough

A tower of Crispbread 

These cracker like breads are just so pretty, even to 

simply look at!

The whole cut in the middle, is so the breads can be placed on 

a dowel or string and stored for later use.  Since they are cooked

crisp and dry, they store well for later use. 

As Always,

ENJOY!

Recipe Source:  The Scandinavian Kitchen by Camilla Plum

Starter

2 cups milk

1 oz. yeast

3 Tbs. honey

1 cup rye flour

1/2 cup spelt or wheat flour

scant 1/4 cup sourdough starter

Dough

1 1/2 tsp. coarse salt

14 oz. flour( a mix of wheat, rye, barley and oats)

   Heat the milk to lukewarm, add the honey and yeast, stir to dissolve. Add flour and sourdough to the milk, knead to a smooth dough. Cover, let rest 2 hours. 

   Preheat oven to 425 degrees.  Add other ingredients to starter and knead into a dough. Divide into 14 round buns.  Roll the buns into very thin rounds. Prick all over with a fork, cut out centers, sprinkle with sesame seeds. Bake on baking sheet or stone in hot oven for 5 minutes.  When all breads are baked, lower the heat, and return all breads to oven for another 7-10 minutes until golden and crisp.