I got this recipe from my stepmother last time I was in Norway. I’ve had them at my sisters house several times, and they taste so nice. “They’re really easy to make,” she kept telling me. So before returning to USA I went to the main source and collected the recipe.
First time I made them I thought I had forgotten something. Is this it? Yes, it was. My sister told me they were easy, but I never expected them to be THAT easy. Does that sound arrogant? Well, really, after kneading a few dozen bread, you’ll be tempted to do this recipe blindfolded.
So here it goes:
3/4 cup sunflower seeds
3/4 cup sesame seeds
3/4 cup flaxseeds
3/4 cup stoneground rye flour (preferrably coarse type but I haven’t been able to find that here)
1 1/2 cup oatmeal (quick-oats)
2 3/4 cups water
1 tsp salt
- Mix everything together in a bowl
- Spread the mix thinly onto a baking tray covered with a baking paper, you can cover about three trays
- Bake at 300 F (convection oven) for 15 minutes, take them out and slice the spread into nicely sized pieces. A pizza cutter is really ideal for this purpose. Put them back in the oven to bake for another 45 minutes.
- Break them up and remove the baking paper. Cool down on a rack.
That’s it. And they taste really nice, even though they are ridiculously healthy. Even low-carb fanatics could enjoy this. Only thing you need to make sure of is that they are properly baked and actually crunchy. If they don’t seem crunchy after 45 minutes, then bake them for longer. The thinner the layer is, the easier they bake (I’d say 2-3 mm is recommended)
So yeah, great for breakfast, for snack – goes well with cheese. Actually I prefer eating them with a few slices of a nice cheddar or something similar. And another great thing about them – they keep well in a box with a lid for weeks. So once you’ve made a batch you’ll have plenty of time to eat them all before they go bad. Nice thing to have as a back up if you run out of bread one morning. They keep you satisfied for quite some time too.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.