With Finnish genes, rye was always bound suit my tastes. I find its nutty heartiness far superior to something that is light and fluffy. Especially in winter. Sadly, most home bakers are terrified of rye because of its dense nature or because of a recipe failure fear when it makes for a less than vigorous rise. Thats why a flat bread is the perfect gateway to the world of rye. The name says “flat” so anything above that is a resounding success!
-Matt Miller
250g rye flour
250g spelt flour
7g active dry yeast
2 tbsp honey
1/2 tsp sea salt
2 tbsp olive oil
1/4 cup cool water ( plus possible extra )
In bowl mixer with dough blade add flour and yeast to mix for a few seconds.
Add remaining ingredients on low
Add additional water drop by drop just until a soft glossy dough forms that does stick to the bowl.
Cover bowl with a towel and allow to sit until doubled in size ( about 30-50 minutes )
Roll out to 1 cm rounds and grill both sides in dry iron pan or skillet on high for 2-3 minutes each side or until golden.
*TIP
As with all bread baking, make your time and effort worthwhile by preparing way more than you think you need, double this recipe and freeze the leftovers! A quick foil wrapped oven re-heating and you have fresh baked bread all over again!
