Crispbread
This receipe is taken from Geitmyra.no
Approach
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1
Mix together all the dry ingredients, and stir in water. Let the dough swell for 10-30 minutes.
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2
Distribute the batter onto 3 baking sheets covered with parchment paper. Place a sheet of parchment paper on top of the batter and spread the batter thinly and evenly across the sheet through the paper.
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3
Bake the crispbread at 160 degrees, fan/convection oven, for 50-60 minutes. Open the oven door three to four times to let out steam.
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4
When the crispbread is light brown, hard and crisp, it's done. Break into pieces once cooled. Store in a bread box.
Ingredients
- 4 dl Oatmeal
- 2 dl Whole-grain rye flour
- 2 dl Sunflower seeds
- 2 dl Sesame seeds
- 2 dl Kruska bran
- 1 dl Pumpkin seeds
- 2 dl Flax seeds
- 2 ts Salt
- 7 dl Water
