Knäckebröd Swedish Crispbread

Ingredients

• 1 cup milk, heated to 115°
• 1 1⁄2 tsp. honey
• 1 1⁄2 tsp. barley malt syrup
• 1 (¼-oz.) package active dry yeast
• 1 1⁄2 cups whole wheat graham flour
• 2⁄3 cup rye flour
• 1⁄4 cup spelt flour
• 1⁄4 cup whole wheat flour
• 1 1⁄2 tsp. lightly crushed fennel seeds
• 1⁄2 tsp. kosher salt
• 1 tsp. flaked sea salt

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