Swedish rye crispbread (Knäckebröd)

1. Dissolve the yeast in the lukewarm water.

2. In a bowl, mix the rye flour with the salt and caraway seeds, pour in the yeast water and knead for 5 minutes into a smooth, slightly sticky dough; cover and leave to rise for 30 minutes.

3. Preheat the oven to 225 °C and divide the dough into 6 pieces.

4. Roll each piece out 2-3 mm thin on floured baking paper, prick it all over with a fork and cut a hole in the centre with the rim of a glass (or cut into smaller rectangles).

5. Slide the sheets with the paper onto a baking tray and bake for 12-15 minutes until the edges are browned and they've hardened.

6. Switch off the oven, leave the door ajar and let the crispbreads dry out completely inside; store in an airtight container.

Tip: Knäckebröd has been part of Swedish cooking for a thousand years: it used to be baked twice a year and dried threaded on poles under the ceiling through the hole in the middle. The thinner you roll it, the crisper it will be. Serve it with butter and cheese, caviar spread, or simply with soups; instead of caraway you can sprinkle it with sesame or sunflower seeds.