Waldkorn Crispbread

When I was in Denmark recently with my sister and brother-in-law we stayed at a wonderful B&B (Dalsgaard B&B) on a small farm 20 minutes from Århus. The accommodation was in a separate building, with separate living room (including fireplace), and two bedrooms. There was no kitchenette or WiFi  but these inconveniences were completely compensated by the fabulous breakfasts featuring homemade bread rolls and preserves, lovely cheeses and sliced meats, and what our hostess Karin called Swedish crispbread (also homemade). These were seed-filled, nutty, crunchy and utterly satisfying.

She very generously gave me the recipe, and I made it almost as soon as we got home to Amsterdam.

I was surprised by the amount of oil the recipe called for, and because I don't have a forced air oven, I had to bake them much longer than Karin's recipe called for. Even then, toasting the crispbreads  afterwards is what gave them their lovely golden brown color. They have kept for a month (while I went on another holiday!) and they still taste great. I often eat one for breakfast with some cheese or accompanying some soup for lunch.

When I made another batch, I decided to make some adaptations—cutting the oil by half and increasing the water, raising the oven temperature. Even at the higher temperature, I baked them for double the amount of time (40 minutes) and eventually lost patience and once again toasted the crispbreads to get them golden brown. And they still taste great!

Waldkorn Crispbreads 

Adapted from Karin Dalsgaard
Yield: 24 flatbreads, aprox. 9cm square
Note: This recipe has been adjusted from my original post, so it now produces the correct results--delicious, brown crispbreads!

American	Metric	Ingredient
1.75 cup	245 grams	whole wheat flour
.5 cup	55 grams	quick rolled oats
.5 cup	75 grams	flax seed
.5 cup	70 grams	sesame seeds
.5 cup	65 grams	sunflower seeds
.5 cup	65 grams	pumpkin seeds
1 teaspoon	5 ml	baking powder
.5 cup	120 ml	oil
1 cup	250 ml	water

1. Preheat the oven to 190C/375F. Line 2 baking sheets with parchment paper or silicone mats.
2. Mix all the dry ingredients and then mix in the oil and water. The mixture should be quite soft a spreadable, so add a bit more water if it seems too dry (although I've not found this necessary). 
3. Spread half the dough on a lined baking sheet, cover it with another piece of parchment paper and roll it out to the edges. Repeat for the second sheet.
4. Remove the top parchment paper (it just makes rolling out easier) and cut the dough into squares so the crispbreads  will break neatly when baked. 
5. Bake for 30-40 minutes until the crispbreads are brown and barely yield to pressure when pressed. Karin suggests that if the outer crispbreads are done and the inner ones are not, you can remove the outer ones before returning the rest to the oven. 
6. If they are not golden brown, toast each piece in a toaster. 
7. Store in a tin for up to a month.

Note: Karin's recipe calls for baking them at 180C for 20 minutes in a forced air oven. Since ovens can vary a lot, consider this as your starting point and experiment with the temperature and length of time that works for you. I'll do the same, and when I find the ideal combination, I'll update this post.