Crispbread Airy, Crispy

1. Mix all ingredients in a larger bowl with a spoon. The result is a very mushy, easily spreadable mass.
2. Preheat the oven to 180 °. Grease 2 trays lightly and then line them with baking paper. (Therefore fat ….. so the baking paper does not slide back and forth when spreading the mixture)
3. Halve the mass and spread it on 2 (normal-sized – standardized) trays. The thickness then results from this. Bake both one after the other without convection.
4. Put the tray in the middle of the oven for 10 minutes. When the dough is quite runny, take the tray out briefly and cut the sheet of dough into rectangles, either with a pizza roller or a very sharp knife. Determine the size yourself. Put the tray back in the oven and bake for another 10 minutes. Then open the oven door slightly so that the moisture created by the very wet dough can escape and bake for another 10 minutes. Take the crispbread out of the oven, briefly “park it in between” including the baking paper and bake the 2nd tray.
5. When both portions are baked, turn the oven down to 80 °. Put the crispbread back on 2 trays, put it in the oven, leave the door ajar again and allow everything to dry for at least 40 minutes. Try a crisp bread. It has to be dry, cross and very easy to break. If it is still a bit elastic, extend the drying time a little.
6. It tastes good with a sweet but also savory topping.

Annotation:

1. You can of course only use rye or spelled flour, or rye and spelled flour. The only thing I haven’t tested is buckwheat. The total flour content – whether mixed or just one or 3 types – should always be 140 g. If no seed mixture is to be used, then do not replace this amount with flour, but with melted flakes.