I grew up on crispbread – or knäckebröd as it’s called in Swedish. Crispbread used to accompany all our meals. At home and in school. And that’s probably why I still prefer crispbread to ordinary bread.
Mix 1 dl cracked rye flour with 1 dl pumpkin seeds, 1 dl sesame seeds and 1 dl chia seeds. Add 1 dl water and 2 tbsp olive oil. Let the dough rest for 15 minutes and then flatten it thinly. The easiest way to do this is by rolling out the dough between two sheets of parchment paper. Sprinkle with fleur de sel and bake for 45 minutes at 150°C.
Crack into smaller pieces and serve as is, with butter or cottage cheese and cress.