Knäckebröd

1 cup cream
1¼ cup water
2½ cups dark wholemeal rye flour
2½ cups bread flour
1 tsp salt
2 pkt dried yeast
1 tsp sesame seeds
¼ tsp SIDS CRAZY SALT
1 tsp cumin seeds

Heat the cream and water together until warm to the touch. Mix the flours and salt in a large bowl. Add the yeast and stir. Add the cream and water mixture and mix together to form a dough. Using the rye flour for dusting, turn the dough out on to a lightly floured surface and knead it for 2-3 minutes. Cut the dough into 6 equal pieces then knead them into round balls. Place the dough balls on a baking sheet, cover with a cloth and leave somewhere warm for 20-30 minutes.
Preheat the oven to 250°C, fan 200°C.
Using the rye flour for dusting, knock back a dough ball and then roll out it out using an ordinary rolling pin to about 15 cm diameter. Then transfer to a sheet of baking parchment and continue rolling out with an ordinary rolling pin until it is as thin as possible or at least 30 cm diameter. (Don't worry too much if the dough doesn't end up circular. You can trim roughly if you want but the shape is not critical.)
Sprinkle with SIDS CRAZY SALT, sesame seeds and cumin seeds. Roll again to help the topping stick. Make a pattern on the surface using a fork or a kruskavel (a patterned rolling pin). Bake for 5 minutes and then turn over and bake for about another 3 minutes until dry and hard. Transfer to a wire rack to cool. Repeat with the other dough balls.
When the oven has cooled to about 50°C put the crispbreads back in to dry out. This will help to make them nice and crisp. Store the crispbreads in an airtight container.