Best crispbread

Ingredients for 2 servings:

• 90 g rye flour
• 30 g spelt flour
• 100 g oat flakes, wholegrain
• 1 tsp salt
• 40 g flaxseed
• 30 g sesame seeds
• 30 g chia seeds
• 60 g sunflower seeds
• 60 g pumpkin seeds
• 2 tbsp olive oil
• 500 ml water
• e.g. herbs (herbs de Provence, garlic (salt), chili, pepper, etc.)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

simple and delicious, very long-lasting

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) fan/convection oven. Weigh all ingredients and mix thoroughly with a mixer. Spread the mixture onto two baking sheets lined with baking paper, making a thin layer (or three if you’re expanding the recipe). Bake the dough for 15 minutes, then remove it briefly and score any desired pieces with a knife so the crispbread can be easily torn into pieces after baking. Then bake the crispbread for another 45 minutes. I simply leave the baking sheets in the oven for several more hours (e.g., overnight), and then it’s perfect. Tip: You can vary the ingredients. It also tastes great with just rye flour. I also sometimes replace some pumpkin seeds with sunflower seeds to save money. Or chia seeds with sesame and flax seeds in equal proportions, 50 g each. And the spices are endless. Simply leave the crispbread uncovered; it’s sure to keep for a very long time (we always gobble it up quickly). You can enjoy the crispbread on its own or with dips or cream cheese. We also like to take it to work or school; it’s a great snack.