Islander Crispbread

August 19, 2015

Islander Crispbread is flavored with rosemary, which gives a nice woody taste to it. I love rosemary! This fact might be the reason why I place Islander Crispbread on my top 10 list of the best breads ever to grace the table. 

This is also my regular hostess gift, when I have got an invitation to a summer house in the Turku archipelago because it's so delicious and crispbread will keep extremely well in all kinds of storage conditions.

20 pcs.

3 dl (300 g) water
3 dl (100 g) rolled spelt
0,5 dl (45 g) cooking oil
0,5 tsp salt
1 tsp dried rosemary
1 dl (60 g) rye flour
2 dl 
(120 g) wheat flour 
1 dl (60 g) linseeds
On top:
sea salt flakes

Boil up the water. Stir in rolled spelt and set aside to cool slightly. Add cooking oil to the porridge. Mix the dry ingredients together and combine with the spelt mix.

Line your baking tray with a parchment paper and turn the dough out onto it. Flatten the dough with your hands until it's 3 millimeter thin. Pat some sea salt flakes on the top. Cut the sheet into squares with a knife or a roller cutter. Poke the surface randomly with a fork.

Preheat the oven to 200°C. Bake for 40 minutes. Switch the oven off and leave the bread in the oven to dry in the afterheat.

Cut into pieces. Place on a rack and allow them to cool.

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