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Danish Crisp Bread

Preparing time: 10 min
Bake time: 20 min
50 g rolled oats
50 g sesame seeds
50 g sunflower seeds
30 g flax seeds
75 g light rye flour
100 g spelt flour
Rye and Spelt FlourAdd salt and baking powder
Transfer all dry ingredients into a bowl. 


50 ml vegetable oil
110 ml water
Add vegetable oilAdd waterCombine the ingredients
Mixed ingredients
Combine the dry ingredients. Then add oil and water. and mix all to make rough dough. It doesn't require kneading.
Place the dough between two sheets of baking paperRoll out thinly - 3mm

Preheat the oven to 180°C.

Place the dough between two sheets of baking paper and roll out thinly (thickness of 3 mm).
Cut out roundsCut the dough into triangles or preferred shapes
Remove the top baking paper and with a sharp knife, cut the rectangles the size you prefer or cut out rounds with cookie cutter. 

Transfer the dough on a baking sheetSprinkle with salt

Transfer the shaped dough onto a baking sheet, sprinkle with rock salt and bake around 20 min until crisp and lightly browned.
Baked Danish Crisp Bread
Transfer on the wire rack and cool. Serve with your favourite dip.

Danish Crisp Bread Polly Eats LondonDanish Crisp Bread Polly Eats London

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