Why prepare homemade crispbread
Making your own crackers allows you to control exactly what ingredients go into your food. You avoid the preservatives and extra sugar often found in supermarket versions. It is a very cheap way to add fibre and healthy fats to your diet. This homemade crispbread recipe is also incredibly easy to follow for any home cook.
How to get homemade crispbread ready
Preparation: Preheat your oven to 160C and line a large baking tray with baking paper. Mix the rye flour, oat flakes, sunflower seeds, flaxseeds, sesame seeds and salt in a large bowl.
Mixing: Add the water and vegetable oil to the dry ingredients and stir well until a thick paste forms. Let the mixture sit for a few minutes to allow the oats to soak up some of the liquid.
Rolling: Spread the mixture onto the baking paper and use a second sheet of paper on top to roll it out thinly with a rolling pin. Try to make it as even as possible so it bakes at the same speed.
Baking: Use a pizza cutter to mark the dough into squares before placing the tray in the oven. Bake for forty minutes until the homemade crispbread is golden brown and feels completely firm and dry.
Tips to make homemade crispbread even better
To get the best homemade crispbread, make sure you spread the dough very thinly across the entire tray. Thick spots might stay soft instead of becoming crunchy during the baking process. You can vary the seeds based on what you have at home to change the flavour. Pumpkin seeds or poppy seeds work very well in this mixture too.
Always let the tray cool completely before you break the pieces apart into squares. This ensures they are crisp all the way through before you store them. Store the finished pieces in an airtight container to keep them from going soft. If they lose their crunch, you can put them back in a warm oven for a few minutes.
Find more ideas here:
bearnaise sauce,
skyr with topping or
pasta with garlic butter.
