Norwegian Crispbread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 ml oatmeal
- 300 ml rye flour
- 100 ml flaxseed
- 200 ml sesame seeds
- 300 ml sunflower seeds
- 1 teaspoon salt
- 1 tablespoon honey
- 700 ml water
Print Recipe
Pin Recipe Instructions
- Put all dry ingredients in a bowl and mix well.
- Heat 100 ml of the 700 ml water and dissolve the honey in it. Now add the water to the dry ingredients. Mix well, then let the dough rest for 10 minutes.
- Place baking paper on the baking sheets and distribute the dough evenly on them. Heat the oven to 160 ° C with a fan oven. Put one tray in the oven at the top and the other on the bottom rail. After 10 minutes, take out the trays and cut into the desired crispbread shape with a pizza roller or a sharp knife.
- Now put the trays back in the same positions on the oven and let them bake for another 20 minutes.
- Swap the trays and bake for another 20 minutes.
- Now reduce the temperature to 120 ° C, if necessary open the oven door slightly and allow the crispbread to dry well for 10 to 20 minutes.
- Remove the trays, carefully break the bread into its shape.
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