Malt Crispbread

Malt Crispbread

A crispy crispbread seasoned with malt syrup and anise. It isn't difficult to make and is excellent served with just butter or with a slice of cheese.

Ingredients

Milk	300 ml
Yeast	25 g
Malt syrup Or Dark Syrup	1 tbsp
Rapeseed oil	1 tbsp
Salt	1 tsp
Anise seeds	2 tsp
Coarse rye flour	120 g
Wheat flour	300 g

Instructions

Step 1

Crumble the yeast into a bowl. Add milk, syrup, oil, salt and anise.

Step 2

Work in the rye flour and most of the wheat flour.

Step 3

Cover the mixture in cling film and leave to cool for 30 minutes.

Step 4

Heat the oven to 225 °.

Step 5

Divide the dough into 6 equal pieces, and shape into round buns. Flatten them slightly and sprinkle over some coarse rye flour.

Step 6

Roll out to round cakes, 2-3 mm thick. Put the cakes on a lightly floured baking tray or a lined tray in the middle of the oven for 7-10 minutes.

Step 7

Allow the bread to cool on a rack without a towel.

https://www.arlafoods.co.uk/recipes/malt-crispbread/