Sourdough Knäckebrot

 Ingredients:

• 30g rolled oats
• 40g pumpkin seeds
• 50g sunflower seeds 
• 30g sesame seeds
• 40g ground linseed
• 4g salt
• 4g dried rosemary
• 25g oliveoil
• 150g sourdough
• 120g water 

Combine all ingredients in a bowl. The dough should be easily spreadable (add extra water if too stiff).

Line a baking tray with baking paper and evenly spread the dough using  spatula (silicone works well). An even thickness will ensure the Knäckebrot bakes evenly without some parts burning or others remaining soft.

Bake in oven at 175°C for around 45 min, until crispy and slightly brown. Be careful to not overbake.