In the old days when it was difficult to keep the houses free of mice and rats, Norwegians often baked crispbread with holes in the middle so they could thread them on a long pole and hang them under the roof to keep them away from the rodents.
Oven temperature: 275° C / 525° F
Baking; 2-3 min
Will make about 20
50 g [1,75 oz] yeast
5 dl [1 pt] milk
1 teaspoon salt
2 dl [0,4 pt] rye flour
4 dl [0,8 pt] barley flour
5-6 dl [1 – 1,2pt] flour + approx. 4 dl [0,2 pt]
flour for the work surface
 Crumble the yeast into the baking bowl. Heat the milk to finger temperature (37° C / 98,5° F) and pour it over the yeast. Stir until the yeast completely dissolves. Add salt and the three flour types. Knead the dough lightly by hand or in a kitchen machine.
 Place the dough on a floured working surface and divide it into 20 items. Roll the items into small balls. Place them under a kitchen towel on the working surface and let them raise to double size, approx. 30 min. ‘
 Sprinkle the working surface well with flour and roll out each ball without kneading them. Keep on sprinkling with flour and turn the crispbread often. Roll them out to approx. 2 mm / 1/10 inch thickness. End by rolling with a pegged rollingpin, giving the crispbread a pattern.
 Heat oven sheets in the hot oven before baking the crispbread on the sheets. Bake on the middle shelf in the oven 2-3 min. till the bread has become brittle and light brown. Cool individually on a grid.