Crispbread

Method

Mix the rye flour, wholemeal flour, plain flour, salt and caraway seeds in a large bowl. Add the water and oil, stirring until a stiff dough forms. Knead briefly until combined, then divide into two portions. Roll each portion between two sheets of baking parchment to approximately 3mm thickness, then prick all over with a fork. Transfer to baking trays and bake at 200°C for 12-15 minutes until the surface is dry and beginning to colour. Remove from the oven and break into irregular shards along the natural cracks. Return to the oven at 160°C for a further 8-10 minutes until completely crisp and golden. Cool on a wire rack and store in an airtight container.