Hearty crispbread

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
5 1
The Swedish classic is baked like pizza on a baking tray. Fresh from the oven, Sofia likes to topple her crispbread with blue cheese and a dash of sweet jam on top
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 30
  • 200 g Whole spelt flour
  • 200 g Rye flour (Type 1150)
  • 150 g crunchy oats
  • 2 teaspoons, yesterday. Salt
  • 125 g mixed seeds (e.g. linseed, pumpkin and sunflower seeds)
  • 6 TABLESPOONS Oil

Directions

  1. 1

    For the dough, mix the whole flour, oat flakes, salt and 3 tablespoons of the core mixture in a mixing bowl. Add 375 ml cold water and oil. Knead everything first with the dough hooks of the mixer, then with your hands to a firm dough.

  2. 2

    Rinse two baking trays with cold water. Halve the dough. Press one half of the dough thinly with moistened hands on a baking tray (approx. 30 x 30 cm). Cut each dough sheet into approx. 15 pieces (each approx. 6 x 10 cm). Sprinkle the remaining seeds on top and press down slightly.

  3. 3

    Bake one after the other in a preheated oven (electric oven: 230 °C/circulating air: 210 °C/gas: see manufacturer) for about 5 minutes. Turn down the oven temperature (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Bake crisp bread for 20-25 minutes until crispy. Remove from the baking tray immediately and allow to cool on a cake rack.

Nutrition Facts

KCAL
90 kcal
CARBS
12 g
FATS
3 g
PROTEINS
3 g