Rye Bread Crusts – Ruispala

If you love rye bread crusts, you will love this bread. Thin and chew, great with salted butter and radish. Adapted from Carina-forum.


Yield: 6 servings

2 cups dark rye flour
1 cup warm water
1 tsp. dark molasses
1/2 tsp. salt
1/2 tsp. dry yeast

Combine yeast, water and molasses, add flour and salt to make a  dough.

Place the dough in a bowl, cover, and let rise for 1 hour. Make 6 thin cakes, using more flour if needed, poke each cake with the fork and transfer to the baking pan. Cover with the kitchen towel and let rise for 45 minutes more.

Preheat oven to 450F.

Brush cakes with cold water and bake for 20 minutes.

1 serving  is about 81 calories

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