Swedish Rye Crispbread in 35 Minutes

Instructions:

1. In a large mixing bowl, whisk together the rye flour, all-purpose flour, salt, baking powder, and caraway seeds.
2. Pour in the warm water and olive oil. Stir until a sticky, cohesive dough forms.
3. Let the dough rest for 10 minutes to allow the rye fibers to fully hydrate.
4. Preheat your oven to 350°F (175°C).
5. Divide the dough into 6 equal balls.
6. On a surface liberally dusted with rye flour, roll each ball into a disk roughly 8 inches in diameter and 1/8 inch thick.
7. Transfer disks to a parchment-lined baking sheet.
8. Use a knife or pastry wheel to score the disks into quarters or sixths without cutting all the way through.
9. Lightly brush the tops with water to help the seeds adhere.
10. Bake for 12–15 minutes until the edges are golden and the center feels rigid.