Port wine crispbread.

Content:

Sunflower seeds, Pumpkin seeds, Linseeds, Sesame seeds, Oatmeal, Wheat flakes, Barley flakes, Wheat flour and Power Wheat (Graham flour).

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Add your own:

Salt, 1.5 - 2 teaspoons

Rapeseed oil or other unflavoured oil, 1.5 dl

Water, 3.5 - 4 dl

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You can add mash, but no more than 1.5 dl.

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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.

Når dejen er jævnt rullet ud i bagepladen, ridses brødene ud i 4×4 styk.

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Bake at 175 degrees Celsius for approx. 45 minutes with fan-assisted heat.

Mangler du en ny portion? – her er link directly to the shop