Crisp bread with 5 grain mixture

I have used this recipe on crisp bread a la Skovdal as starting point for making a new portion of crisp bread. Instead of using the various seeds I decided to use some left over 5 grain mixture after baking these "The miller daughters bun". The 5 grain mixture is a composition of 38% wheat flakes, 26% rye kernels, 13% linseed, 11.5% sesame seeds & 11.5% sunflower seeds.

Another recipe on crisp bread could be this classic crisp bread a la Svansø or DL crisp bread.


Crisp bread with 5 grain mixture: - 30 pieces

• 5 dl 5 grain mixture 
• 2 dl wheat flour
• 1 dl whole grain wheat flour
• 1 dl oat flakes
• 2½ dl water
• 1 dl olive oil
• 1 teaspoon salt

1. Heat up the fan oven to 180'C.
2. Add all the ingredients in a medium size mixing bowl.
3. Stir it together, and let the dough rest for 10 minutes.
4. Divide the crisp bread dough into two portion to get the crisp thin enough.
5. Place the crisp bread on a piece of baking parchment, place another piece of baking parchment on top of the crisp bread dough.
6. Use a rolling pin to flatten the crisp bread dough into a thinner size.
7. Remove the top piece of baking parchment, sprinkle the poppy seed on top of the crisp bread dough.
8. Put back the baking parchment, and roll again with rolling pin.
9. Remove the top baking parchment.
10. Cut the crisp bread into piece size, so it is easier to break into pieces after baking.
11. Place the crisp bread on a baking tray.
12. Bake the crisp bread at 180'C for approx 20-25 minutes, until it let golden in colour. After 10-12 minutes baking twist on the baking trays to get an even baking.
13. Cool down.
14. Store in an airtight container.