Knäckebröd (Swedish Rye and Spelt Crispbread)

Name: Knäckebröd (Swedish Rye and Spelt Crispbread)
Ingredients: 300 g stoneground unsifted, coarse rye flour (such as Kungsörnen grovmalt rågmjöl); 100 g stoneground spelt flour (or use wheat); 200 g water; 70 g sourdough starter or discard; 8 g salt; 20 g runny honey (raw, if possible)

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INGREDIENTS:300 g stoneground unsifted, coarse rye flour (such as Kungsörnen grovmalt rågmjöl)100 g stoneground spelt flour (or use wheat)200 g water 70 g sourdough starter or discard8 g salt 20 g...

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Ingredients

300 g stoneground unsifted, coarse rye flour (such as Kungsörnen grovmalt rågmjöl)
100 g stoneground spelt flour (or use wheat)
200 g water
70 g sourdough starter or discard
8 g salt
20 g runny honey (raw, if possible)