To make the dough!
- 1 + 2/3 cup wholemeal rye flour
- 1 + 2/3 rolled oat
- 1 cup brand from wheate
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/3 cup sesame seeds
- 1/4 cup flaxseed
- 2/3 cup coarsely chopped walnuts
- 3 cup water
- 1 tablespoon honey (optional, if you do not want a little sweet taste to the crackerbread)
Put water, rye and oats in a bowl and mix well.
Add the rest and stire well. Let rest on the counther for about 20 minutes.
Divide dough in two halfes and devide the dough thinly over 2 baking trays lined with baking paper.
Use a spatula or rubber spatula to spread dough evenly. With a knife or pizza roller mark the size of the crackebread in the dough.
Put both trays in the oven. One at the bottom of the oven and one upper part of the oven.
350 F degrees + fan hot air, for 50 minutes.
The top tray can be cooked harder than the bottom tray due to the heating elements in the top of the oven, so it is wise to swap the trays positon , halfe time into baking.
Break the crackebread apart, or cut them apart with a knife. Place them on a wire rack and bake for 1 hour at 210 F degrees + fan hot air until they are completely dry and crisp.
Store in airtight packaging, stay fresh for 2 weeks!
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