Instead of rolling the entire portion of crisp bread dough on only one piece of baking parchment, I would next time divide the portion into two, so I could get a thinner crisp bread, which only needs 20 minutes baking time. I had to bake these crisp bread for around 40 minutes, as they still lack some crispiness in my opinion.
Another recipe on crisp bread could be this classic crisp bread a la Svansø.
Crisp bread a la Skovdal: - 30 pieces
- 1 dl sunflower seeds
- 2 dl wheat flour
- 1 dl whole grain wheat flour
- 1 dl pumpkin seeds
- 2½ dl linseed
- 1 dl oat flakes
- 2½ dl water
- 1 dl olive oil
- 1 teaspoon salt
- poppy seed for decoration
- Heat up the fan oven to 180'C.
- Add all the ingredients in a medium size mixing bowl.
- Stir it together, and let the dough rest for 10 minutes.
- Divide the crisp bread dough into two portion to get thin enough.
- Place the crisp bread on a piece of baking parchment, place another piece of baking parchment on top of the crisp bread dough.
- Use a rolling pin to flatten the crisp bread dough into a thinner size.
- Remove the top piece of baking parchment, sprinkle the poppy seed on top of the crisp bread dough.
- Put back the baking parchment, and roll again with rolling pin.
- Remove the top baking parchment.
- Cut the crisp bread into piece size, so it is easier to break into pieces after baking.
- Place the crisp bread on a baking tray.
- Bake the crisp bread at 180'C for approx 20 minutes, until it let golden in colour.
- Cool down.
- Store in an airtight container.