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Spelt and rye flatbread

by
Christoffer Hruskova
Spelt and rye flatbread

PT1H

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Ingredients

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Spelt and rye flatbread

  • 400ml of water, lukewarm
  • 10g of dried yeast
  • 200g of spelt flour
  • 250g of rye flour
  • rapeseed oil
  • sea salt
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Method

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1
In a mixing bowl, combine the lukewarm water with the yeast and leave for 10 minutes
  • 400ml of water
  • 10g of dried yeast
2
Mix in both of the flours until a smooth dough forms. Leave the dough to rest for 20 minutes
  • 200g of spelt flour
  • 250g of rye flour
3
Separate the dough into four parts and then roll each part out as thinly as possible
4
Place each flatbread on a flat baking tray and bake the bread in the oven for 15 minutes at 170°C/gas mark 3
5
Remove the baked bread from the oven and sprinkle with oil and sea salt before serving
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Christoffer Hruskova
Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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