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1
Grind the caraway and fennel seeds into a powder, using a spice grinder or pestle and mortar.
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2
In a large bowl, combine the powdered caraway and fennel with the other main ingredients (rye flour, yeast, salt, honey and warm water) and mix into a stiff but wet paste.
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3
Cover the bowl with clingfilm and leave to rest for 1 hour.
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4
Cover two baking sheets with baking paper.
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5
Preheat oven to Gas Mark 7 / 220C.
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6
After the hour's rest, the rye dough should feel less wet than before.
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7
Scoop out a small portion of dough with a spoon and, with well-floured hands, roll the dough into a small ball (slightly smaller than a table tennis ball).
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8
Repeat for the rest of the dough.
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9
Heavily flour your work surface and rolling pin.
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10
Roll out the ball of dough into a long elliptical shape.
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11
Use plenty of flour, and make sure the dough does not stick to the work surface - if it does, use a palate knife to loosen it.
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12
Transfer the rolled-out dough to the baking sheet, and repeat.
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13
(You will probably need to bake in batches.)
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14
Prick holes all over each crispbread using a fork.
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15
Brush the surface with water (this helps the toppings stick), and lightly sprinkle with caraway and fennel seeds and sea salt.
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16
Bake for 8-12 minutes, until the crispbreads just start to colour.
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17
Keep an eye on the oven, as they can burn easily.
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18
Repeat for the next batch.
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19
If the crispbreads are not crisp enough, at the end return them to a very low temperature oven to dry out and cool on a wire rack.
