Add the water to a large mixing bowl and sprinkle the yeast into it. Stir until dissolved.
250 ml water, 2 teaspoons dried yeast
Add the rye flour, spelt flour, and salt. Stir with a wooden spoon or mix with your hands until well combined.
225 grams rye flour, 225 grams spelt flour, 1 teaspoon sea salt
Cover and set aside to rise for one hour, until puffy but not significantly risen.
Preheat the oven to 220°C (430°F). Divide the dough into pieces to make it easier to roll out, then place onto a lightly floured work surface. Roll out to 1-2mm (1/32 in.) thick.
Cut the rolled out dough into your desired shapes. Pictured are 20cm (8 in.) that I traced with a lid. Don't forget to cut out the centre hole if making round crackers.
Transfer the cut-out crackers onto baking sheets lined with parchment paper and poke all over with the tines of a fork.
Bake for 8-10 minutes, or until lightly golden. Repeat until all of the dough has been used. Cool the baked crispbread on a wire rack before storing in a sealed container.
Notes
This makes about ten large round crackers, but of course will make many more smaller crackers. Feel free to double the recipe (tap or hover over the servings above the recipe title, and use the slider there).* The baking time is 20 minutes for the recipe card because the crackers are baked in two batches, so you'll need 20 minutes total baking time. Be sure to follow the recipe for the times needed.