Crispbread

My dad loves crispbread. So when I was home for Christmas, I baked some for him, after I found a recipe in magazine. I have later played with the recipe, slightly changed the procedure, some of the ingredients  and added some seeds and grains to make them even better.

CRISPBREAD
35 BREADS

50 G YEAST
1 DL LUKEWARM WATER
300 G RYE FLOUR
100 G BUTTER
2 DL MILK
1 TSP. SUGAR
1 TSP. SALT
1 TBSP. GROUND CINNAMON
20 G FLAXSEED
20 G SESAME SEEDS
175 G  FLOUR
POPPY SEEDS

Stir the yeast out into the water and add 100 g of rye flour, mix it well and put it in a warm place for 30 min.

Melt butter and whisk in the milk slowly so that it does not clump together, then mix it into the dough.

Add sugar, salt, cinnamon, flaxseeds and sesame seeds and then the rest of the rye flour.

Finally knead the dough with the wheat flour to a smooth and soft dough.

Let the dough rise for a second time a warm place, this time for 1 hour.

Preheat the oven to 220 degrees celsius and line the baking sheets with baking paper.

Lightly knead the dough, it will feel like a smooth and delicious cookie dough and it smells wonderful.

Roll it out on a table to a thickness of 3-4 mm, no flour is needed on the table, as the dough sticks very little.

Cut out circles of 7 cm. in diameter and place them on the baking paper, sprinkle with poppy seeds and press a pattern lightly into the dough with the end of pencil or something else around and smooth.

Bake them for approx. 20 mins until crispy.

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