Bread - hard and crunchy like a biscuit
I don't have an english name for this bread, in Norway we call it "knekkebrød" translates to "breaking-bread"
To make it you need:
100g sunflower seeds
100g sesame seeds
200g linseeds
200g oat grits
2 tablespoons of rye flour
1 teaspoon salt
5dl water
1 tablespoon coconut oil/fat
Set the oven to 160 degrees celsius - hot air.
Put all the dry items in a bowl and mix it.
Use half and half cold and boiled water and let the coconut oil melt in the lunk warm water.
Put the water with the oil into the bowl of dry items and stir it til its a soft porridge like mixture.
Leave it to swell for 10 minutes.
Take a paper covered plate and spread the mixture thin with a wet spatula. The mixture can get really sticky so you want to dip the spatula in water while spreading out the mixture.
Use a pizza-cutter to "cut" the pieces before you start to cook it, then they are easier to cut later.
Put the trays (I cook 2 trays at the time) in the oven and cook/bake for about 20 minutes. Take the trays out, use the pizza-cutter (carefully) to piece up the bread and put the trays back in the oven, but change places this time (so the one on top is now the one on the bottom)
Cook for another 20-30 minutes, turn the oven off and leave the trays inside with an open door for about 20 minutes before you take them out. this is to make sure they are really crispy.
Let them cool completely on a 'grill plate'
Store them in a container with food-papir (a type of pair we use to wrap up our lunch that keeps the bread crunchy and fresh) I use a christmas cookie-box made out of aluminum.
I double the recipe to make it last longer.
To make it you need:
100g sunflower seeds
100g sesame seeds
200g linseeds
200g oat grits
2 tablespoons of rye flour
1 teaspoon salt
5dl water
1 tablespoon coconut oil/fat
Set the oven to 160 degrees celsius - hot air.
Put all the dry items in a bowl and mix it.
Use half and half cold and boiled water and let the coconut oil melt in the lunk warm water.
Put the water with the oil into the bowl of dry items and stir it til its a soft porridge like mixture.
Leave it to swell for 10 minutes.
Take a paper covered plate and spread the mixture thin with a wet spatula. The mixture can get really sticky so you want to dip the spatula in water while spreading out the mixture.
Use a pizza-cutter to "cut" the pieces before you start to cook it, then they are easier to cut later.
Put the trays (I cook 2 trays at the time) in the oven and cook/bake for about 20 minutes. Take the trays out, use the pizza-cutter (carefully) to piece up the bread and put the trays back in the oven, but change places this time (so the one on top is now the one on the bottom)
Cook for another 20-30 minutes, turn the oven off and leave the trays inside with an open door for about 20 minutes before you take them out. this is to make sure they are really crispy.
Let them cool completely on a 'grill plate'
Store them in a container with food-papir (a type of pair we use to wrap up our lunch that keeps the bread crunchy and fresh) I use a christmas cookie-box made out of aluminum.
I double the recipe to make it last longer.
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| Healthy Eating |
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