Servings
18-24 slices
Prep time:
30 minutes
Time to bake
20 minutes
Good for:
With soup
Knaekke broed/ crisp bread
This is another recipe from my sister. I do not make it often because it is not easy to bring anywhere. But it is very good with a bowl of soup or cheese at home and lasts surprisingly long in an airtight tin.
Ingredients
1 dl oats
1 dl linseeds
1 dl pumpkin seeds or chopped walnuts
1 dl sunflower seeds
1 dl sesame seeds
1 tsp baking powder
2 tsp sea salt
3.5 dl Rye flour*
1.25 dl Rapeseed oil
1.5- 2 dl ice cold water
1 dl linseeds
1 dl pumpkin seeds or chopped walnuts
1 dl sunflower seeds
1 dl sesame seeds
1 tsp baking powder
2 tsp sea salt
3.5 dl Rye flour*
1.25 dl Rapeseed oil
1.5- 2 dl ice cold water
Instructions
Step 1
Mix all ingredients in a medium size bowl
Step 2
roll out between 2 sheets of baking paper. You will have to press more than roll.
Step 3
Cut into squares- i like 5×5 cm and that makes 2 plates in my oven.
Step 4
Cook in a preheated oven 20 minutes at 200 degrees Celcius
Step 5
Cool completely and can be store in an airtight container up to 1 week.
Tips
You can use gluten-free oat flour, buckwheat or brown rice flour instead of Rye for a gluten-free version or combine the 3 to taste. Just careful to adjust the amount of water and flour, so it’s not too wet.
Just like the ‘easy bread’ i sometimes adjust with some cooked quinoa or puffed rice.
Play with the recipe and let me know other good ideas.
More Recipes
Flatbread
Potato fiber bread
