Crisp breads

Thought to have originated over 500 years ago in Sweden. These were originally cooked twice a year, in rounds, with a hole in the middle, to enable hanging from the rafers on a stick.

They should store for several weeks in an airtight container.

Ingredients:

  • 80g oats
  • 80g rye flour
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 50g linseed
  • 50g sesame seeds
  • 1 Tablespoon honey
  • Pinch salt
  • Water

Method:

Mix together all the ingredients and add just enough water to bring the ingredients together. Form into a ball.

Grease a sheet of baking paper and place the dough on top. Cover with another sheet of paper and roll out as thinly as possible, using a rolling pin.

Remove the top sheet and place the dough, with the grease proof paper onto a baking sheet. Cut the dough into rectangles, using a sharp knife.

Place in a pre-heated oven at 160 degrees C and cook for 20 to 30 minutes until crisp and golden. Open the oven occasionally during cooking, to let the steam out.

Leave to cool on a wire rack.

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