Swedish Rye Crispbread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the rye flour, all-purpose flour, caraway seeds, sunflower seeds, sesame seeds, flaxseeds, sea salt, and baking powder. Mix thoroughly to ensure even distribution of the seeds and dry ingredients.
2. Add wet ingredients
   Make a well in the center of the dry ingredients. Add the olive oil, warm water, and honey. Stir with a wooden spoon until the mixture comes together to form a firm but pliable dough. If the dough is too dry, add a little more water, one tablespoon at a time.
3. Knead and rest
   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Form into a ball, place back in the bowl, cover with a clean kitchen towel, and let rest for 15 minutes at room temperature.
4. Roll and shape
   Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Divide the dough into 8 equal portions. On a lightly floured surface, roll each portion into a very thin round or oval shape, approximately 1/8 inch thick. For authentic appearance, use a fork to prick holes all over the surface of each crispbread.
5. Bake to perfection
   Transfer the rolled dough carefully to the prepared baking sheets. Bake in the preheated oven for 15-20 minutes, rotating the pans halfway through, until the crispbreads are golden brown and completely crisp. Keep a close eye on them as they can burn quickly.
6. Cool and store
   Remove from the oven and let cool completely on wire racks. The crispbreads will continue to harden as they cool. Once completely cool, store in an airtight container for up to 2 weeks.