Crisp/Hard Bread

Instead of milliliters you could use cups—one cup equals about 200 milliliters. The measurements aren’t that important; mix in what you want, just make sure the end result is a thick paste that should be fairly easy to spread out thinly on a baking sheet covered with baking parchment paper. If you manage to spread it out really thin, you could cover three baking sheets and make about 50 crisp breads. I prefer to mix all the ingredients except for the almonds, which I drizzle over the crisp bread and carefully press into the bread right before I shove it into the oven. Sometimes I also drizzle poppy seeds over the top.

If you have a hot air oven, you can bake several trays at a time. Heat oven to 175 degrees Celsius or 342 degrees Fahrenheit, cook the crisp bread for 10 minutes, then take out the tray and cut/route the bread with a pizza wheel into small squares of the size you’d like (I make mine about the size of a piece of presliced cheese for convenience!). Put the tray back into the oven for about 30 minutes or maybe more, you’ll have to check with your oven. The bread will not be super hard right after you take it out of the oven, but will firm up after it has cooled down (preferably on a cooling rack). If it’s not hard enough still after cooling down, you could pop it back into the oven for 10 minutes. Stored in a dry place, they could keep for months! Mine don’t last more than a week, though. Served with a nice chicken or egg salad or cured salmon, they make for a great breakfast, midday meal or even dinner, if you serve a soup alongside it.