An easy recipe for Scandinavian crispbread featuring dark rye flour and oats. A delicious and nutritious accompaniment to snacks and meals at any time of day!
1 cup dark rye flour
1 cup all purpose flour
½ cup rolled oats
½ teaspoon fine salt
1 teaspoon sugar
2 teaspoons instant dry yeast
¾ cup milk
2 tablespoons unsalted butter, melted and cooled, plus more melted butter for brushing
Large sea salt crystals for sprinkling, such as Maldon
Preheat oven to 400 degrees. Divide dough into 8 pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin.
Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1 inch hole out of the center using a biscuit cutter. Brush with butter and sprinkle with sea salt crystals.
Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes. Transfer to a wire rack to cool. Repeat with remaining pieces of dough.
Keywords: rye, oat, crispbread, cracker, homemade, knäckebröd, Scandinavian