Seed and Herb Crackerbread/Knekkebrød

Slow-baking crackers doesn´t sound like the perfect summer activity, but I was craving said crackers, and decided to brave the heat. I discovered some store bought crackers with a Mediterranean flare a while ago, and wanted to see if I could recreate the flavor at home.

My recipe is based on one found in the book "Godt å gi bort" by Nina Dreyer Hensley and Jim Hensley, but I adapted it to what was in my cupboard, and added herbs to half the batch.

SEED AND HERB CRACKERBREAD

Ingredients:
4 dl whole grain spelt flour
4 dl oats
2 dl sunflower seeds
1 dl flax seeds
1 dl sesame seeds
1,25 dl oat bran
1 tsp salt
3 tsp herbs (I used a mix of dried and fresh oregano, parsley and chives, basically what I had at hand. This was not enough for a substantial herb flavor, probably partly because the crackers have so much flavor in them selves. Double or triple the amount of herbs to your taste.)
7 dl water
extra seeds for decoration

1. Heat up your oven to 180 C and grease or line two baking sheets

2. Mix all the dry ingredients

3. Add water and let the mixture sit for a few minutes.

4. Spread the dough evenly on the two baking sheets.
A spatula is helpful in this process, but be armed with patience,
as it can be tricky to get an even layer without holes.

5. Sprinkle some extra seeds on top if desired

6. Cook the crackers for 15 minutes, take them out of the oven 

and use a pizza slicer or knife to cut into pieces.

7. Let the baking sheets switch places and cook for another 40 minutes. Check if they are crispy, if not, cook for another 5-20 minutes, but keep a close watch so they don't burn.

Alternatively you can cook the crackers on the hot air setting at 160C, and let them cook for about 1 hour total. I tried both, since I only own one baking sheet (it's true, and I wish it was easy to find the right size so I could get at least one more), and I think I liked the second option best. 

Store the crackers in air tight tins,
 and enjoy with cheese or any other favorite topping!