Multigrain spelt crispbread

Multigrain spelt crispbread

By
From
Scandinavian Baking
Serves
4-6
Photographer
Columbus Leth

Lovely, crisp and crunchy, and full of the flavours of seeds. Eat this with smoked salmon, hard cheese or cream cheese, as a snack. My husband also really likes to eat crispbread in the morning.

Ingredients

Quantity Ingredient

For the crispbreads

Quantity Ingredient
100g butter
75g rolled oats
75g rye flakes
25g sesame seeds
25g poppy seeds
1/2 tablespoon honey
100g wholegrain stoneground spelt flour
50g white stoneground spelt flour
1/2 teaspoon salt
1 teaspoon baking powder

For the topping

Quantity Ingredient
1 tablespoon linseeds
1 tablespoon white poppy seeds
1 tablespoon sesame seeds
1 tablespoon rye flakes

Method

  1. Preheat the oven to 150°C. Line a 40 x 30cm baking tray with baking parchment.
  2. Melt the butter gently in a saucepan without browning, add the oats and rye flakes, seeds and honey, then remove from the heat. Stir in the flours, salt and baking powder, pour in 100ml of boiling water from the kettle and mix well.
  3. With cold water on your hands, press out the dough as thinly as possible on the prepared baking tray. Sprinkle evenly with the seeds and flakes for the topping and bake for 35 minutes. Leave the very flaky crispbread to cool on the baking tray.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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