Crispbread

100 g sourdough
2 dl lukewarm water
3 tbsp Dansukker Bread Baking Syrup
1 tsp salt
1-2 tsp aniseed and fennel seeds
2 dl wheat bran
2 dl coarse-grained rye flour
4 dl plain flour

1 dl sesame seeds
1 dl linseeds

Recipe for sourdough can be found here

Put the sourdough in a mixing bowl and add the water. Mix in the syrup, salt, aniseed and fennel seeds and bran. Add the rye and wheat flour (plain flour) and knead the dough thoroughly. Cover the bowl and leave to rise for 2 hours. Put a baking tray in the centre of the oven and set the oven temperature to 250 °C. Put the dough on a floured worktop and roll it into a length, then divide the length into pieces. Roll each piece out into a flat round using a knobbed lefse rolling pin. Sprinkle with sesame seeds and linseeds and press them into the surface of the dough with the rolling pin. Lift each round onto a sheet of baking parchment then place the parchment on the hot tray in the oven. Bake for about 5 minutes. Leave to cool on a wire rack. Store the crispbreads in a dry place. The seeds are optional.