Nordic Rye Rounds

Instructions

You can mark a step completed by clicking on it.

1. 1Dissolve the yeast in lukewarm water and stir in the treacle.
2. 2Mix the rye flour, wheat flour, rolled oats, and sea salt.
3. 3Gradually add the dry ingredients into the yeast mixture to form a dough. It'll be sticky and shaggy - this is normal. Don't add extra flour.
4. 4Cover the dough and let it rise for about 1 hour.
5. 5Divide and dollop the mixture into 12 portions onto a baking sheet lined with baking paper. Lightly sprinkle with rye flour, and form into rounds.
6. 6Allow the rounds to rise for another 30 minutes. Meanwhile, preheat the oven to 200°C (or 180°C for convection).
7. 7Bake the rounds for 20-25 minutes until they are dark and crisp. They should sound hollow when tapped on the bottom.
8. 8Let them cool on a wire rack before serving.