Cumin crispbread
Ingredients
500 ml milk
3 tbsp Dansukker Light Syrup
1 tsp salt
1 tbsp ground cumin
25 g yeast
200 ml plain flour
300 ml rye flour/wheat flour mix
700 ml graham flour
Instructions
Heat the milk, syrup, salt and spice to 37 °C. Crumble the yeast into a bowl, add the liquid ingredients for the dough and stir until the yeast dissolves. Work in the flour until you have an elastic dough. Cover and leave to rise for 1 hour.
Put the dough on a floured worktop, divide it into 20 pieces and roll them out thinly. Use a pegged rolling pin or prick with a fork. Place on parchment-lined baking trays. For variation, brush the bread with a little water and sprinkle with poppy seeds or sesame seeds before baking to give it a different flavour. Bake in the centre of the oven at 200 °C for 12-15 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
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