German🍞 Bread & bakery

Rye Crispbread

Name: Rye Crispbread
Total time: 2 h
Cuisine: German
Ingredients: 200 g rye flour; 10 g baking powder; 20 g sesame seeds; 6 g salt; 280 ml water; ~2 tbsp sesame seeds (for topping); ~1 tbsp rye flour (for topping)

⏱ 120 min

A simple German-style crispbread made with rye flour and just a few ingredients. The dough is frozen in stages and mixed with ice crystals to create a light, fine-textured crisp. After baking and drying in the oven, you get authentic homemade crispbread with a delicate crunch.

Adapted from a video by My German Recipes

How To Make Rye Crispbread from scratch ✪ MyGerman.Recipes

Watch on YouTube

Ingredients

rye flour200 g
baking powder10 g
sesame seeds20 g
salt6 g
water280 ml
sesame seeds (for topping)~2 tbspest.
rye flour (for topping)~1 tbspest.

Steps

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1
Mix water with rye flour and add salt. Stir until combined; do not add baking powder yet.
2
Spread the mixture evenly onto a baking sheet lined with parchment paper, smoothing it out as much as possible.
3
Place the baking sheet in the freezer for about 30 minutes until the surface is frozen but still flexible and bendable.
4
Break the frozen dough into pieces and place in a mixing bowl. Mix at high speed for about 2 minutes to incorporate the ice crystals and create airiness, working quickly so it doesn't fully thaw.
5
Spread the mixed dough onto parchment paper again and return to the freezer for 30 minutes. This time, make the center layer slightly thinner to ensure even freezing throughout.
6
Remove the frozen dough from the freezer, break into pieces, and place in the mixing bowl. Add the baking powder and mix at high speed for about 2 minutes, working quickly to prevent melting.
7
Spread the mixture onto parchment paper again, making it as even, thin, and rectangular as possible for easy cutting later. Preheat the oven to 200°C (392°F).
8
Sprinkle the rye flour and sesame seeds over the surface and gently press to adhere.
9
Place the baking sheet in the oven, propping the oven door slightly open with a spoon to allow steam to escape. Bake for 10 minutes.
10
Remove the baking sheet and poke holes all over the surface with a fork to help release moisture. Cut into rectangular pieces using a pizza cutter or knife.
11
Return the baking sheet to the oven and continue baking for about 35–45 minutes with the door still slightly propped open, until the crispbread is completely dry and crisp throughout. Turn off the oven and let it cool completely with the door open.
12
Once completely cool, remove the crispbread from the parchment paper and break apart along the pre-cut lines into individual pieces.

Rye Crispbread

Ingredients

Steps

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