Rye Crispbread Sticks

Rye Crispbread Sticks
were i to host a party – which, at the moment, won’t be happening, as i’m super busy* from day to night and am happy i find enough time to wash my undies, frankly (ahem) – i’d probably make a healthy kick scandi inspired party. something featuring this insane rye crispbread. maybe a crispbread bar with lots of different healthy toppings, like greek yoghurt, cream cheese, cottage cheese, watercress, sprouts, tomatoes, herbs, carrot ribbons, cucumber slices, cheese, smoked salmon and roast turkey breast… i’m beginning to drool as i speak, really.

* the “being busy” part is due to a couple of exciting new projects, that i’m revealing shortly. luckily, i’ll get to share the results with you here, when the time is right. for now, though, please excuse the lack of “tons of pictures”, as i’m really rather focused on getting my deadlines done. bare with me, it will be worth it *smile*. xxx


[gap height=”20″]
Healthy Rye Crispbread Sticks
recipe inspired by the current issue of Essen & Trinken

200 g rye whole meal flour
80 g wheat whole meal flour
2 tsp. dried yeast
40 g butter
80 ml buttermilk
80 ml water
2 tsp. salt

combine flours, yeast and salt in a bowl and combine. melt butter and add buttermilk and water, let cool before adding to the flour. knead for 10 minutes (either with your stand mixer with the dough hook attached or by hand) until the dough is smooth. cover and let sit for 1 hour. flour your work surface and roll out the dough into a thin rectangle. transfer it to the baking sheet lined with parchment. pierce with a fork, then cut into stripes with a pizza roller. bake at 200 c / 420 f for 15 minutes, then turn the bread and bake for another 5 minutes. let cool and break into sticks along the cuts.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.