Crisp bread, revised

My first batch of crisp bread dissappeared like dew in the morning sun, both me and Mr. T loved them and ate more than our regular fill of them for breakfast. Tonight I made them again and made an effort to make a more educational how-to post on the creation of these crisp little wonders…

Set your oven to 175 degrees Celcius or 347 degrees Fahrenheit. Mix the following ingredients :

• 200 ml whole wheat or whole rye flour
• 200 ml bran
• 200 ml rolled oats
• 200 ml sesame seeds
• 200 ml sunflower seeds
• 100 ml flax seeds
• 1 ts salt
• 700 ml water
• 1 tb honey
• 200 ml toasted almonds (bake in 200 degrees Celcius oven for 12 minutes)

The mix should be gloopy, slightly wet, looking something like this:

It should be easy to spread out to  a thin layer on a baking parchment paper clad tray with the help of a wet spatula:

Chop your toasted almonds!

Spread them evenly over the crisp bread, slightly press into the mixture to make the nuts a part of the bread. I’ve found that this ensures a more even distribution of nuts in the bread than adding the nuts to mix from the beginning.  If you wanna go crazy, sprinkle some poppy seeds on the bread too! But beware, if you eat too many of those little suckers you might test positive in  a opiate drug test. Mythbusters said so!

This recipe makes enough dough to be spread out on three baking trays, approximately 40 small squares of crisp bread. After 10 minutes of baking, take out the trays and use a pizza wheel to cut a grid into the bread. Then let the crisp bread have another 20-30 minutes in the oven. It should be completely dry when it comes out, and will get hard when it cools. If you forget to cut the bread into squares after the 10 minutes (like me) you have a short time window right after you took the bread out of the oven to cut the hot (wear oven mitts!), still slightly pliable bread into squares with one of my favorite kitchen tools – a  pair of sharp scissors :

The end result !

I’m never buying crisp bread again! Have I said that before ? It’s a crispy yummy party in my mouth (and eventually my tummy) with every bite..ANNNDD! They’re healthy! The nuts and seeds are chock full of good-for-you Omega 3 fatty acids, vitamins and minerals, the bran and whole meal flour account for important dietary fibre (keeps your system going, if you know what I mean, wink wink) and the high protein content in combo with the fibre keeps you full and satisfied a long time and prevent snack attacks a few hours after breakfast. Unless you have a stack of these crisp bread sitting in your pantry, then you’ll want to snack all the time. Not because you’re hungry but because..they’re irresistible! (I had to google the spelling of that word, I admit it).