Cracked bread

When it suddenly dawned on me on Friday night that I wanted to make crisp bread for my feta cream I didn't have the kernels that were in my recipe. So I did that I just make sure the quantities were the same and then I took what I just had in stock in the drawer. You can always do that. When I bake, I (almost) always add about 1/3 part graham flour. It makes the baked goods coarser, a little healthier I think :) and it does something good for the taste, a baker taught me. Others add cornmeal to make the baked goods more crispy. Here is the recipe for it, there were 2 baking pans out of this portion.

1 dl pumpkin seeds
1,5 dl sesame seeds
1 dl sunflower seeds
1,5 dl oatmeal
2 dl wheat flour
1,5 dl. graham flour
1 teaspoon fine salt
1 teaspoons baking powder
1 dl of oil
1,5 dl water
Possibly a little flake salt

Heat the oven to 180 degrees fan. Mix all the dry ingredients, except flake salt, together and stir well. Add oil and water and stir again well. Put a piece of baking paper on a baking tray and half of the dough. Put another piece of paper on top and roll out the part between the two pieces of baking paper so that it fills the entire baking pan. Do the same with the other half of the dough. sprinkle if necessary with a little flaked salt or dried herbs such as thyme. Bake the crispbreads in the oven until they are lightly golden. It's about 15 minutes, but keep an eye on them. They don't taste good if they get too much. I always bake them whole and break them into rustic pieces when they are baked. I think it is most decorative. If you want square pieces, make grooves with a sharp knife or a pizza cutter before baking.