(Jayne brought some of her Swedish crispbread to one of our work parties, and it was delicious. I’ve converted her deciliter units to cups. Joe)
Here is the recipe for the Swedish crispbread. Our corn flour isn’t as good as the Swedish Risenta corn flour (majs mjol) but polenta flour may work.
- 1.5 cups cornflour
- 2 cups seeds – for instance :
- 0.5 cup linseed
- 0.5 cup sunflower seeds
- 0.5 cup pumpkin seeds
- 0.5 cup sesame seeds
- 1.5 cups boiling water
- 3/8 cup sunflower or rape seed oil
- 1/2 teasp salt.
- flake salt for topping
Mix flour and seeds, add boiling water and oil and mix thoroughly.
Take half of the mixture and place on sheet of baking paper the size of oven shelf. Place another sheet of baking paper on top and press or roll mixture until flat. Take top piece of baking paper off and place in oven.
Bake at 150 degrees C for 45 minutes.
Try to do all the mixture in one go as it doesn’t sit very well.