How To Make Rye Crispbread from scratch ✪ MyGerman.Recipes

How to make Crispbread with rye flour - very easy and delicious! With very few ingredients, you can make this recipe and have your own, clean crispbread!
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✅ Original Recipe in German on www.streusel.ch

[@argmooner6524]

Thank you. I'll never complain about the price of wasa bread again. It was more involved than I thought . Good work !

[@merriemelodies7830]

Love Wasa

[@donnahalsted7718]

Thank you. I have been looking for a recipe for rye crisp bread for awhile. I can't wait to try it on my own!

[@MsJwolfe1]

I thought this would be an easy process, but now can appreciate why it is so expensive in the stores.! I will have to try this! Thank you for sharing!

[@elenanaumenko5426]

Thank you so much for the recipe! It's exactly what I've been looking for. I baked it in the grill not air but regular one, and it was so crispy!!! I've added some wheat bran instead of sesame. Ridiculously yummy 😋 I'm certain if I add some sweetener and cinnamon, it'll be like cookies! Thank you one more time!

[@JulietRobin]

Thanks for sharing. I plan to try this recipe. I usually eat it dry, or with nut butters and honey.

[@marklbreen]

Looking forward to this, I have been baking with Rye for the last six months and would love to have a recipe for crispbreads also. Looking forward to having them for lunch this weekend. Thank you for all your hard work in prepping for us.

[@Kindnessmatters2]

This is a labor of love !

[@gabrielladelfinadiblasio7398]

Very interesting, but i do wonder how necessary the freezing and the kneading are, since rye has hardly any gluten, and the knekkebrød we eat in Scandinavian countries are not baked like that. I'll have to try this method, and see how it goes. Thanks for sharing! ☺️

[@denismarc2561]

I became addicted to Rye bread on a trip to Scandinavia. Love your channel. Greetings from Slovenia!

[@Bunnies4wool]

I love rye crisp, but never appreciate how many steps it takes. By accident I made some *very* crisp whole grain bread. I just needed something for my salmon spread & mixed it up in a hurry. I did not go thru all of this. But Im not sure what I did 😒. Im wondering if creating that 2nd & 3rd dough from the ice syuff would be easier in a food processor. Lots to think about. Thanks for sharing.

[@luciagutierrezaldana179]

Thank you.. Danke!!!!

[@omaerin3529]

Thanks for sharing, love your video's.

[@MaZEEZaM]

Quite a strange process but very interesting recipe to add to our repertoire. 🥰 Thanks

[@OWK000]

Putting the paddle from the mixer in the freezer will help it keep cold as well

[@MyGermanRecipes]

I’ve never thought of that. Interesting idea!

[@donaldforbes3458]

Charmingly done. I needed a lower salt alternative to bread and found crisp bread "light" which is as good on its own as with a topping. Have been wondering how it's made.

[@b_ks]

Very interesting, thank you.

[@buckshot0203]

I love this stuff I eat it with some really sharp cheese and a little bit of honey ham

[@MyGermanRecipes]

Sounds good!

[@paulidiomas]

I have always wanted crispbread to have that "airiness" quality to it, so I'll definitely try this recipe out, though I do wonder why the yeast comes in at such a late stage.

[@dennis350]

You hooked me....great lady

[@MadlyinLovewithJesus-1953]

I am looking for a rye recipe for the week of unleavened bread (so for me yeast, including baking soda and baking powder are out). Do you think this would work without the baking powder?

[@MyGermanRecipes]

I really don't know. It might end up rather hard, is my guess.

[@MaZEEZaM]

Could you not add some baking soda to the mix for adding a bit of airy texture? Or perhaps leave the mix to ferment overnight or however long to add a bit of lift?

[@MyGermanRecipes]

You'll have to try it out.

[@MaZEEZaM]

@@MyGermanRecipes Yes 😊

[@be.A.b]

I’m assuming it won’t be the right kind of airy. Perhaps it would make large overly-delicate air bubbles, instead of forming a light crispy craggily texture. I bet you could just put the mixing bowl back in the freezer, without spreading it again to re-chill. The coldness probably makes the paste justtt stiff enough to hold the whip a little better. Also, I wonder if spreading a super thin layer.. freezing.. then repeating with a few more layers might positively effect the texture too? 🤔 Only one way to find out! 🤤

[@woljang2590]

what kind of crispbread did you have in germany? Wasa like in Sweden? or is it a german brand

[@MyGermanRecipes]

We are having WASA, I can’t remember if there was also another brand.

[@Anon_E_Muss]

Finn crisp are my favorites, but wasa comes in as a decent second

[@sandystevenson5912]

Could you make this with almond flour? I love rye but am low carb due to diabetes

[@MyGermanRecipes]

I‘m not sure, you‘ll need to try. Would be interesting to know.

[@MaZEEZaM]

Recently I always click to watch these only to find I am not able to watch yet.

[@MyGermanRecipes]

You can set the reminder though. New videos always come on Saturday.

[@MaZEEZaM]

@@MyGermanRecipes about 6am Sunday morning for me. Good to know when to look forward to them now 😀

[@MaZEEZaM]

@@MyGermanRecipes Btw, I lost where you replied to me regarding the difference between dark and light rye flour but I did end up finding the answer and I was right, the difference is similar to wholemeal and white flour. So, in the case of dark rye, the flour has more of the bran than the light rye flour.