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Swedish rye crispbread recipe - enjoy these homemade rye thins with caraway and a maple glaze
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4.43 from 7 votes

Swedish rye crispbread

This Swedish rye crispbread is high in fibre and offer kids some great health benefits over traditional wheat flour crackers. 
Prep Time 15 minutes
Cook Time 10 minutes
Rising time 1 hour
Total Time 25 minutes
Servings 20 crispbreads

Ingredients

Rye crispbreads

  • 1 tsp caraway seeds
  • 2 cups light rye flour (280 grams)
  • 1 tsp dried active yeast (3 grams)
  • 1.5 tsp salt
  • 1.5 tbsp maple syrup
  • 200 mls warm water

Maple glaze

  • 1 tbsp maple syrup
  • 1 egg white
  • salt crystals

Instructions

  • In a medium sized mixing bowl combine all the ingredients, the rye flour, yeast, salt, maple syrup, caraway seeds with the warm wate
  • Stir well into a stiff, wet paste. Cover the bowl with cling film. Leave in a warm place to rise for one hour.
  • Preheat oven to 220 degrees Celsius and line two baking sheets with baking paper.
  • Take the dough out of the bowl after the hour is up. It should feel less sticky than it did before. Flour your hands well and take a small part of the dough. Roll it into a ball about the size of a table tennis ball.
  • Portion and roll out the remaining dough into dough balls of a similar size.
  • Take a rolling pin and a clean surface and sprinkle them generously with rye flour.
  • Slowly roll out each ball to into a flat elliptical shape. Each one should be approximately the thickness of a pound coin (3mm thick). Tidy the edges with a kitchen knife, or leave them as they are for a more rustic crispbread. Carefully transfer each piece to the parchment-lined baking sheets.
  • Using a fork, prick each crispbread all over.
  • In a small bowl mix together your maple syrup, egg white and sea salt crystals to make a glaze. Brush the glaze evenly across the surface of each rye crispbread.
  • Sprinkle with caraway seeds and sea salt.
  • Bake on the bottom shelf for 10 minutes until golden. The crispbreads can brown up and burn quite quickly so keep a close eye on them.
  • If they are browned on the outside but not quite crisp enough on the inside, then after cooking place them in the oven again at a very low temperature. This will help to dry them out.
  • Enjoy with your favourite toppings!