DL crisp bread

After I have enjoyed all these crisp breads a la Skovdal it is time to bake to more crisp bread. And I here I have located an old recipe, which a colleague of mine has shared with.

I call this recipe DL crisp bread, as the majority of the ingredients are measured out in DL !!!

DL crisp bread a la Skovdal: - 30-40 pieces

• 1 dl oat flakes
• 1 dl sesame seeds
• 1 dl linseed
• 1 dl sunflower seeds
• 1 dl poppy seeds
• 2½ dl wheat flour or spelt flour (use what you have)
• 1 dl whole grain wheat flour
• 2 dl water
• 1 dl olive oil
• 1 teaspoon salt

1. Heat up the fan oven to 180'C.
2. Add all the dry ingredients in a medium size mixing bowl.
3. Stir all the dry ingredients it together, before you add in the water. This way you ensure an even mix between flour and seeds.
4. Let the dough rest for 10 minutes.
5. Divide the crisp bread dough into two portion to get the size thin enough.
6. Place the crisp bread dough on a piece of baking parchment, place another piece of baking parchment on top of the crisp bread dough.
7. Use a rolling pin to flatten the crisp bread dough into a thinner size.
8. Remove the top baking parchment.
9. Cut the crisp bread into piece size, so it is easier to break into pieces after baking.
10. Place the crisp bread on a baking tray.
11. Bake the crisp bread at 180'C for approx 15 - 20 minutes, until it let golden in colour.
12. Cool down.
13. Store in an airtight container.