Spiced rye crispbread

25 g yeast (1/2 sachet)
500 ml milk
3 tbsp Dansukker Light Syrup
1 tsp salt
1 tsp ground or crushed fennel seeds
1 tsp ground or crushed cumin seeds
400 ml dark rye flour
400 ml graham flour
300-350 ml rye flour/wheat flour mix

Warm the milk to about 37 °C. Crumble the yeast into a mixing bowl and pour in the milk. Stir until the yeast dissolves. Add the syrup, salt and spices. Work in the flour. Cover and leave to rise for 1 hour. Put the dough on a floured worktop and knead until smooth. Divide it into 40 pieces, and roll them out into thin sheets. Place on parchment-lined baking trays and bake in the centre of the oven at 225 °C until they change colour. Leave to cool on a wire rack. Store in a dry, airtight container.