Norwegian crispbread

Ingredients for 1 servings:

• 400 ml oat flakes
• 300 ml rye flour
• 100 ml flaxseed
• 200 ml sesame
• 300 ml sunflower seeds
• 1 tsp salt
• 1 tbsp honey
• 700 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Place all dry ingredients in a bowl and mix well. Heat 100 ml of the 700 ml water and dissolve the honey in it. Now add the water to the dry ingredients. Mix well, then let the dough rest for 10 minutes. Place baking paper on the baking trays and spread the dough evenly. Preheat the oven to 160°C fan/convection oven. Place one baking tray on top and the other on the bottom rack. After 10 minutes, remove the baking trays and cut them into the desired crispbread shape using a pizza cutter or a sharp knife. Return the baking trays to the same positions in the oven and bake for another 20 minutes. Swap the baking trays and bake for another 20 minutes. Reduce the temperature to 120°C, slightly open the oven door if necessary, and let the crispbread dry thoroughly for 10 to 20 minutes. Remove the baking trays and carefully break the bread into its shape.