You don’t’ have to weigh your ingredients, choose your dish/cup as measuring tool and that’s it.
- 4 parts of small rolled oats
- 4 parts of rough wholemeal rye flour
- 2 parts of sunflower seeds
- 1 part of flax seeds
- 1 part of sesame seeds
- 7 parts of water
- 1 – 2 tsp of salt
I’ve measured everything in ml: 400ml of oats, 400ml of flour etc…
Preheat your oven to 170°C fan.
Mix all ingredients in a large bowl, leave to sit for about 15 mins – the mixture thickens.
Line baking sheets with a good quality baking paper – you don’t want your bread to stick to it believe me!
Spread the mixture thinly on the prepared baking sheets – 2,3 mm, scatter with your favourite seeds and bake for 10 minutes. Take the baking sheets from the oven and using a pizza slicer to cut the bread into slices. Put it back into the oven for further 30 mins. Take it out and re-slice. Change the places of the trays in the oven for even baking and bake for another 30 minutes. Check from time to time to avoid ‘overbaking’.
Reduce oven temp to 100C.
Remove bread from the baking sheets – and the baking paper – and place on the oven rack. Leave the oven door slightly ajar and dry your crisp bread for another 30 mins.
Great with hummus, cream cheese and salmon or just butter and jam.
Keep it in an air tight container – it’ll last for a few weeks.
Recipe source: http://bestof2sisters.com/2012/10/26/addictive-crispy-crispbread/