Rye Crispbread


  • 1 pk. active dry yeast
  • 2 c. lukewarm water
  • 1 Tbsp. salt
  • 1 Tbsp. honey
  • 1 Tbsp. fennel, crushed or ground
  • 1 Tbsp. ground aniseed
  • 1 Tbsp. cardamom
  • 1 Tbsp. caraway seeds, optional
  • 3 1/2 c. coarse rye flour
  • 1 1/2 – 2 c. whole wheat flour


  1. Dissolve yeast and honey in 1/2 cup of the water. Set aside until bubbly.
  2. Stir yeast mixture into remaining water and add salt.
  3. In a medium bowl, combine rye flour, 1 1/2 cups wheat flour, fennel, aniseed and cardamom.
  4. Stir in yeast mixture. Knead lightly, adding flour as necessary, until a heavy dough is formed.
  5. Form dough into a roll and cut into 16 equal pieces.
  6. Form into balls and place on oiled baking sheet. Spray tops with oil and cover with plastic wrap.
  7. Let rise in a warm place for about 40 minutes. Roll out on a floured surface until very thin.
  8. Bake at 425 degrees for about 3 minutes, turning halfway through baking.
Browse Cook(s): Mark Anthony
Browse Theme(s): Breads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.