Seeded crispbread
Ingredients
50 g yeast
500 ml lukewarm water
2 tbsp Dansukker Soft Brown Sugar
1 1/2 tsp salt
400 ml plain flour
800 ml dark rye flour
75 ml linseeds
75 ml sesame seeds
75 ml sunflower kernels
75 ml millet flakes
Dissolve the yeast in the lukewarm water in a bowl. Add the sugar, salt, flour and rye flour. Work the dough thoroughly, then leave to rise for 1 hour. Place the dough on a floured surface and knead well. Divide into three pieces. Roll out each piece using rye flour to ensure that it does not stick. When the dough is about 2 mm thick, brush with water and sprinkle with the seeds. Roll the seeds into the dough to ensure that they stick. Cut into pieces. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.
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