Homemade crispbread is really delicious and my recipe for the delicious crispbread can be varied endlessly.
Sometimes I make it exactly as described below and other times I put on a small sprinkle of grated Emmentaler before baking. or add a little flaxseed, chia seeds, finely chopped sun-dried tomatoes (the oil-free version) or add little other nuts, seeds and kernels to the dough.
It all tastes so good and I can highly recommend trying it.
INGREDIENTS
120 g øland wheat
30 g wheat flour
15 g oatmeal, finely rolled
25 g sunflower seeds
30 g sesame seeds
25 g pumpkin seeds
100 ml water
50 ml olive oil
Half teaspoon baking powder
Half teaspoon flake salt, + a little to sprinkle with
PREP:
Put water and olive oil in a bowl.
Mix the dry ingredients in a bowl separately and put them in the bowl with water and olive oil.
Gather the dough and place it in a bowl with a lid.
Put the dough in the fridge for an hour, it is easier to roll out when it is cold.
Roll out the dough on a piece of baking paper. Cut the unbaked dough into squares, sprinkle with a little flake salt.
Bake in a preheated oven at 180 degrees hot air for about 17-18 minutes, until they are beautifully golden at the edges.
Let them cool slightly on a rack before serving