Hrökkbrauð Hrjúfa

Crispbread Hrjúfa

I also got the recipe for this crispbread from Edda. By the way, she recommends that if you want more salt, you can sprinkle extra coarse sea salt on top after you have "flattened" the bread before baking it.

I found that my crispbread was already pleasantly salty - and it really tasted wonderfully intense, completely different to standard store-bought crispbread!


Ingredients

100 g sunflower seeds
100 g pumpkin seeds
100 g flax seeds
100 g sesame seeds
100 g wholesome oat flakes
200 g wheat flour
150 g rye flour
125 ml oil
200 ml water
2 tsp salt


Preparation

Preheat the oven to 400 °F (200 °C) upper/lower heat.

Place all ingredients in a large bowl...

...and mix until you have a nice, smooth dough.

Divide the dough into three portions.

Line a baking tray with baking paper, place the first portion of dough on it,...

...flatten slightly, cover with baking paper and then flatten with a second tray. (Make sure that it is really thin, mine was still a bit thick...)

Do the same with the other two portions of dough.

Bake the crispbread for about 10 - 15 minutes at 400 °F (200 °C) upper and lower heat until the bread is nice and crispy.

Store the finished, cold bread in an airtight container to prevent it from becoming sticky.

We had the cheese bread with egg salad - enjoy your meal!

[Translated from here.]