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Spelt and rye flatbread

by Christoffer Hruskova
Item 1 of 1

This flatbread recipe from Christoffer Hruskova contains both spelt and rye flour and is not unleavened as it contains dried yeast. This flatbread would be perfect with a good lump of soft cheese

First published in 2015
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Ingredients

Metric

Imperial

Spelt and rye flatbread

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

Method

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
First published in 2015
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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