This is the rye version and in my opinion a superior version of the oat knekkebrød recipe below. It tastes better and is crisper. For the measure I use dl, but you could just as easily use American "cups" or just number of coffee cups. It's the proportions that matter more than the amounts.
The mix of seeds I use contains poppy seeds, sesame seeds, linseeds, golden linseeds, sunflower seeds and hemp seeds.
Ingredients
2dl mixed seeds
3dl wholemeal rye flour
4dl cold water
pinch of salt
Ingredients
2dl mixed seeds
3dl wholemeal rye flour
4dl cold water
pinch of salt
½tsp ground caraway seeds
Method
Mix the dry ingredients well. Add the water. Leave to swell for minimum 10 minutes. Spread thinly on non-stick baking sheets (or use non-stick baking paper) and bake in oven at 160 degrees for around 40 minutes.
Method
Mix the dry ingredients well. Add the water. Leave to swell for minimum 10 minutes. Spread thinly on non-stick baking sheets (or use non-stick baking paper) and bake in oven at 160 degrees for around 40 minutes.
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