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Food styling by Heather Shaw

Michael Crichton

Swedes, Danes and Norwegians adore their crisp bread. It is often made with rye flour, which can be hard to find in some Canadian supermarkets, so this recipe uses whole-wheat flour instead.

Servings: 6 to 8

Ready time: 60 minutes (including resting time)


1 1/3 cups whole-wheat flour

4 teaspoons honey

1/4 teaspoon salt

1 tablespoon canola oil

1/3 cup water, approximately

All-purpose flour for rolling out dough

1 egg

1/4 teaspoon coarse sea salt

1/2 teaspoon caraway seeds


Shape whole-wheat flour into a mound on a clean countertop, making a small well in the centre. Pour honey, salt and canola oil into the well and mix with two fingers. Gradually mix surrounding flour into well until all liquid is absorbed. Add water, a little at a time, until all flour is incorporated (you might have a bit of water left). Knead for 30 seconds until dough is smooth. Shape into a disc, wrap in plastic and refrigerate at least 20 minutes. Preheat oven to 300 F.

Remove dough from fridge and sprinkle dough and work surface liberally with all-purpose flour. Roll dough out into a rectangle, making frequent quarter turns, until very thin (1 to 2 millimetres). Transfer to a rimless baking sheet lined with parchment paper.

Break egg into a small bowl and beat with a little water. Brush egg wash onto surface of dough, then sprinkle with coarse sea salt and caraway seeds, pressing in lightly. Using a pizza cutter, cut dough into 4-centimetre strips. Bake 25 to 30 minutes, or until crackers are crisp and dry. Cool before breaking apart along seams into random lengths. Store in an airtight container.

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