I think folks have liked these little crackers, so I’ll include the recipe.  I have modified it a bit, but the basic recipe came from a blog, transplantedbaker.typepad.com

LindaNorwegian Flatbread-Knekkebrod

  • 1 1/2 cups rye flour(I use a gluted-free flour mix)
  • 1 1/2 cups oats
  • 1/2 cup oat bran
  • 1/2 cup sesame seeds
  • 3/4 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • scant 1/4 cup flax seeds
  • scant 1/4 cup flax seed meal
  • 1 tsp. salt
  • 1 Tblsp. sugar or honey

Add a scant 3 cups water, mix, and spread on three large cookie sheets lined with parchment.  Sprinkle with salt.  Bake for 10 minutes at 325 degrees, remove from oven and use a pizza cutter to cut the crackers to size.  Return to oven for an additional 30 minutes, rotate the sheets and bake for an additional 30 minutes.  At some point, I remove the crackers from the parchment and turn them over to crisp on both sides.  Oven temperature may need to be reduced to avoid over-browning.  The crackers should be fully crisp.