130.Rye crispbread : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Makes 15 small crispbreads

1/2 oz / 12 g fresh yeast or 1/2 tablespoon dried yeast +1 teaspoon sugar

1/2 pint / 250 ml warm water

4 oz / 100 g rye flour

4 oz / 100 g wholemeal flour

1 oz / 25 g corn meal

1 tablespoon molasses

1 tablespoon olive oil

salt to taste


  • Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.

  • Mix all the dry ingredients together. Then mix in the molasses and oil.

  • Slowly, mix the flour into the liquid until a uniform dough is formed.

  • Knead for 10 to 15 minutes into a smooth dough.

  • Leave in a warm place for one hour when it should double in bulk.

  • Roll out thinly and cut into squares.

  • Place the crispbreads on a greased tray and leave to rise again for an hour.

  • Bake in a preheated oven, gas mark 6, 400F, 200C, for 8-12 minutes until golden brown.

  • Turn out onto a wire tray to cool and dry.

  • Keep crispbreads in an airtight container.