3-1/2 instant yeast
2 t Ljus syrup (beet sugar syrup)
2-1/4 c warm whole milk
3 1/3 c bread flour
3 c rye flour
1 t fennel seeds
1 t anise seeds
1 t caraway seeds
1-1/2 T kosher salt
Preheat oven to 350° F
In a stand mixer attach the dough hook and dissolve yeast in warm milk in the mixer bowl and add syrup and all the seeds and mix over low speed. Add salt and flour and mix slowly until it looks well mixed and dough balls up on the hook.
Take the dough off the hook and divide into four equal pieces and place in a greased bowl in a warm place to rise for an hour.
Take out the dough and roll it into a square thin piece that will fit onto a half sheet pan.
Place the dough on parchment paper on a sheet pan and bake for 25 minutes.