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Rye Crisp Bread

Valentine Warner’s rye crisp bread makes a healthy snack or accompaniment.


  • 400 g rye flour

  • 350 ml warm water

  • 10 g fresh yeast, (eg Belgian brewer's yeast)

  • Pinch of dulse, also known as dried seaweed stock, (optional)

  • 1 tsp flaked sea salt

  • Handful of flaxseed


  • 1.

    Preheat the oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment.

  • 2.

    Put the flour into a large bowl, then add the water, yeast, dulse, Greenland tea and sea salt. Give it a good mix with your hands until the dough comes together. Cover the bowl with a tea towel and leave in a warm place for an hour.

  • 3.

    On a lightly floured surface, roll out the dough until it is about 2mm thick - don’t worry if the edges of the dough start to crack. Sprinkle on the flax seeds and roll them into the dough.

  • 4.

    Carefully roll the dough over your rolling pin and place it onto the baking parchment. Bake for 15 minutes.

  • 5.

    Once cool, you can break the bread into pieces to serve. It will keep in a biscuit tin for a few days.

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