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Port wine crispbread.
Content:
Sunflower seeds, Pumpkin seeds, Linseeds, Sesame seeds, Oatmeal, Wheat flakes, Barley flakes, Wheat flour and Power Wheat (Graham flour).
Add your own:
Salt, 1.5 - 2 teaspoons
Rapeseed oil or other unflavoured oil, 1.5 dl
Water, 3.5 – 4 dl
You can add mash, but no more than 1.5 dl.
The dry ingredients are mixed well in a bowl, after which oil, water and any mash are stirred in.
Then divide the dough onto 2 baking trays. Cover the dough with a piece of baking paper and roll it out using a port wine bottle. I personally use a cheap cooking port, but you can successfully experiment with other brands. I chose this port wine because it was the bottle that best fit my baking trays.
When the dough is evenly rolled out onto the baking tray, the loaves are scored into 4×4 pieces.
Bake at 175 degrees Celsius for approx. 45 minutes with fan-assisted heat.
Do you need another portion? – here is link directly to the shop
