Crisp bread for breakfast.
Being a scandinavian I have known crisp bread all my life. We had it with cheese or deli meats for lunch or breakfast. Most common was the Swedish Wasa brand, which you can find in most stores here in the US.
While visiting my sister-in-law, she baked crisp bread - and I loved them. She gave me this recipe from the danish flour manufacturer "Amo."
Ingredients:
- 200 g all-purpose flour
- ½ cup oil (sunflower- or rapeseed)
- ¾ cup Water
- 50 g Oats
- 50 g pumpkin seeds
- 50 g flax seeds
- 50 g sunflower seeds
- 50 g sesame seeds
- 1 teaspoon baking powder
- 1½ teaspoon salt
Directions:
Crisp bread.
Mix all the ingredients in a stand mixer - add the water little at a time.
Divide the dough in two. Roll the dough as thin as the pumpkin seeds allows, between to sheets of parchment paper.
Carefully remove the top parchment paper an cut the dough in desired size with a knife or use a cookie cutter to make different shapes. Slide the parchment paper with the dough unto a baking sheet. If you want to sprinkle puppy seeds or other seeds, you have to brush the breads with a little bit of water before sprinkling.
Bake the bread for 20 - 25 minutes at 400°F.
When the crisp breads are done, remove from oven and let cool completely on a rack and store in an airtight container.
