Crispy crispbread
Marie Skogström- 1 baking sheet
- 20 min
- 1 hour 25 minutes
Healthy, delicious, and can even be baked completely gluten-free! Delicious with a good aged cheese or just as they are, as snacks. If you like, you can cut the toffee into small squares and serve them with a tasty dip. In that case, cut the dough into smaller pieces and reduce the baking time by 15 minutes, since the toffee bakes faster in smaller pieces.
3.5/5
576 VotesHere's how:
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1
Mix all the dry ingredients together in a bowl.
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2
Pour in the canola oil and boiling water, and knead the dough in the mixing bowl. After a couple of minutes, add the yeast dissolved in cold water.
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3
Knead the dough for another 5 minutes, then let it rest for about 15 minutes to allow the yeast to activate.
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4
Roll out the dough as thinly as possible on a sheet of parchment paper. Sprinkle with sea salt if you like.
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5
Use a spatula to make rows of indentations; this will make it easier to cut them apart after baking.
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6
Preheat the oven to 150 °C.
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7
Bake for one hour, remove from the oven, let cool, and break the toffee into pieces.
Tip!
- You can easily vary the recipe by using different kinds of seeds or kernels, such as pumpkin seeds!
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (¼ packet) KronJäst for Bread, fresh
- 30 g (2 tbsp) cold water
- 180 g (3 dl) spelt flour, wheat flour, or gluten-free flour mix
- 110 g (1.5 dl) sunflower seeds
- 110 g (1.5 dl) sesame seeds
- 70 g (1 dl) flaxseeds, crushed
- 90 g (1 dl) canola oil
- 200 g (2 dl) boiling water
- 6 g (1 tsp) salt
Garnish
- optional: flaked salt
The recipe comes from
kronjast.se
