Whole Wheat Rye Swedish Flatbread

Directions

Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used.

Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly.

Heat the bakestone over a moderate heat and grease it.

Divide the dough into four and roll one quarter out into a round as thin as possible.

Using a plate about 8 inches wide, trim the edges into a neat circle.

Prick all over to prevent the dough bubbling while cooking.

Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored.

Then turn and cook the other side.

Repeat with the rest of the dough, working up the trimmings for re-shaping and baking.