Rye crisp bread by Trine Hahnemann

These are a classic. I can’t count how many times I have prepared these in my life, but they are a must in my pantry. Unlike normal rye bread, they are very quick to prepare as you don’t need to let it rise and they last you so long! It’s the kind of recipe you make once a week and thank yourself everyday for it. Good for snacking, for a quick lunch, breakfast, literally any moment. 🧇 RYE CRISP BREAD - A Scandinavian classic Makes 3 sheets about 30 pieces of crispbread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add 400 ml water in a mixing bowl, add salt, flakes, sesame seed, linseeds, mix then add oil and mix. Now add the two flours and mix again. Cover and leave to rest 1 hour.

Step 2

Preheat the oven to 160°C

Step 3

Spread the dough out baking parchment paper on a baking tray 30 x 40 centimetre.

Step 4

Bake for 5 minutes, then take the crisp bread out and cut the crips bread into the size you would like, I do about 10 pr tray. Place back in the oven and bake for 30 minutes and take out again brush with olive oil and bake again for 10 more minutes or until golden brown.

Step 5

Cool on a wire rack. When cold store in airtight container and they last for up to 3 weeks.

Step 6

Serve with goat cheese and honey or avocado, for breakfast or snacks with humus or lunch other toppings.