Crispbread coarse, healthy and delicious ver. ll

Ingredients for Crispbread coarse, healthy and delicious ver. ll

Instructions for Crispbread coarse, healthy and delicious ver. ll

To prepare the Crispbread coarse, healthy and delicious ver. ll recipe, please follow these instructions:

Mix everything, so the dough is firm. And antler salt are well distributed.

If there is too much moisture in it is not to work with, or to bake, so it must have much longer in the oven. It is easier to put a little more coarse spelt flour in, or leave it a bit then sucks the coarse ingredients some of væden.

Roll the dough out and cut with a pizza rolls. Remember to put the spelt flour on both sides of the dough, one or more times, then it is easier to roll out, and it doesn't mean anything for the taste of the finished bread.

Nothing happens by cutting too much of, it's easy to take with the next deployment.

Into the oven v. 150 gr by hot air for about 35 minutes and at the bottom grooves, which may well be 3 pl. in the hallway in a convection oven. But never on the top Groove, preferably not over the center of the oven.

The way you can see that they are finished on is that they will arch up a little in the middle. Also 5 min too much, they're not good to soft.

So in a cake tin, they smell good to open up the game, better than the best cookies.

Tips:
It is nemmerer to control the thickness on crack loaves if you divide dough in 6 ca. just big blobs. Cooling, style them upright on a rack, in rows so they aren't moist during cooling. In this way, all 60 PCs. be on a grid, it takes as little time of cooling them. You can scroll all out at a time, first the 3 pl. to be in, and then the next 3 pl. but without pl. just on wax paper, which can easily be pulled over when the first shipment comes out. so it doesn't take much more than 1 ½ t. from start to finish.