Poppy seed crispbread - Recipes

Poppy seed crispbread

makes about 20
Poppy seed crispbread
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25 g yeast
350 ml lukewarm water
200 ml mixed seeds, any
1 tbsp whole cumin seeds
1/2 tsp salt
2 tbsp Dansukker Soft Brown Sugar
200 ml rye flour/wheat flour mix
Approx. 400 ml plain flour
Poppy seeds

Crumble the yeast into a bowl. Add the water and stir until the yeast dissolves. Add the seeds, cumin, salt and sugar. Work in the flour until you have a fairly solid dough. Cover and leave to rise for 1 hour. Put the dough on a floured worktop and divide it into 20 pieces. Roll out the pieces until they are roughly 2-3 mm thick. Scatter the poppy seeds on top and roll these into the dough using a pegged rolling pin. Bake in the centre of the oven at 250 °C until the bread changes colour, about 8 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.

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