This recipe came from Mai, a Danish friend, who gave me this recipe after I had been making rugbrød. These are very ‘more-ish’ and are great with cheese, pate, dips or anything else. You can substitute the plain flour for rye or wholemeal flour or any of the seeds for any others you may have instead, for instance poppy seeds.
Total time: 30 min
- 100ml (3.5 fluid oz) of rolled oats
- 100ml (3.5 fluid oz) of sesame seeds
- 100ml (3.5 fluid oz) of flax (linen) seeds
- 100ml (3.5 fluid oz) of sunflower seeds
- 100ml (3.5 fluid oz) of pumpkin seeds
- 200ml (7 fluid oz) of water
- 350ml (12 fluid oz) plain flour
- 100ml (3.5 fluid oz) oil
- 1 tsp baking powder
- 1.5 tsp salt
In a mixing bowl, add all of the ingredients together and mix to form a dough. Divide the dough in two and roll one half of the dough between two sheets of greaseproof (parchment) paper until it is approx 12″ (30cm) square or roughly the size of a cookie tray / baking sheet. Gently remove the upper sheet of paper and transfer the bottom sheet of paper and dough to a cookie tray / baking sheet. Use a knife or a pizza cutter to cut into cracker sized pieces ~ 1.5″ x 3″ (4cm x 7.5cm). Repeat for the other half of the dough. Bake until golden brown for approx 15 to 20 mins at 175C (347F). If there are any left, then store in a air-tight container and it will keep for a long time.