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.


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.


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