6 Mar. 2011

Crisp Bread

Crisp Bread

I made this crisp bread the other day based on the recipie of one of my favourite food bloggers, Trine. It's very crunchy and delicious, and I added a few more grains to it.

Multigrain Crisp Bread

4 dl rough flour
4 dl rolled oats
1 dl linseeds
1 dl buckwheat seeds
1 dl sunflower seeds
1 dl millet seeds
1-2 teaspoons salt
1 tablespoon honey
6,5 to 7 dl tepid water

Mix all the dry ingredients together. Mix out the honey in a bit of hot water and add to the rest of the water. Add all but 0,5 decilitres of the water to the mix. You want a sticky dough. It sucks up a little of the water as you work with it.

Divide the dough in two on large baking sheets lined with greese proof paper. Spread out the dough in a thin layer (about 0,5 centimetres) very evenly as you don't want some of it to be raw, and the rest burned.

Bake on 160 degrees celcius on the hot air function with one tray on top, the other on the bottom. Bake first for ten minutes, and then cut the crisp bread to desired size with a pizza roller. Put them back in,  and after 30 minutes switch the trays around so that the one from the bottom is now on top. Total cooking time is then one hour and ten minutes.

Let cool, break apart and store in an airtight container.

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