Crispbread

30 pc

2 cups water

2 oz fresh yeast

2 tablespoons honey

1 teaspoon salt

2 cups barley flour

2 cups rye flour

2 cup wheat flour

¼ cup pumpkin seeds

¼ cup sunflower seeds

½ tablespoon flaxseed (linseed)

Dissolve the yeast in the water, along with the honey and the salt. Mix in the flour a little at a time and work the dough until smooth. Cover and let rise for 20 – 30 minutes.

Form balls of dough the size of golf balls. Roll out, sprinkle some seeds on top and roll into the dough.

Bake on baking paper covered baking trays at 475 F for 10 – 12 minutes. Let cool on grill rack.

Always nice with home-baked bread! You may use slightly more rye four, and less of the other kinds, to vary the taste a bit.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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