Hearty Crispbread with Honey and Grains

For hearty crispbread with honey and grains, first preheat the oven to 160 °C (convection oven). Line two baking sheets with baking paper.

In a medium bowl, whisk honey with warm water.

In a large mixing bowl, combine oats, rye flour, wheat bran, pumpkin seeds, sesame seeds, sunflower seeds, flax seeds and salt. Slowly add the honey water and whisk until a moist mixture forms. Allow to swell for 5 minutes.

Spread mixture on prepared baking sheets and spread with a rubber spatula as a thin, even layer to the edges.

Bake for 10 minutes, then remove from oven and carefully cut into 15 rectangles per baking sheet. Return to the oven and continue baking for about 50 to 60 minutes, until the dough is dry and brittle and browning slightly around the edges.

In between, switch baking sheets twice and occasionally open oven door to release steam. Carefully break apart crispbreads and cool completely on a wire rack.

The crispbreads with honey and grains can be enjoyed immediately or stored in an airtight container at room temperature for up to 2 weeks.

Preparation Tip:

Once considered a "poor man's food," Knekkebrød has become a popular food. There are now numerous savory or sweet variants with nuts, herbs or similar.

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