These round crispbread are both wholesome, delicious and easy to make with wheat and whole wheat. They are great for breakfast with your favourite spread and keeps you feeling nice and full until lunch.
300 g [0,65 lb] plain flour
220 g [0,5 lb] wholemeal flour, fine
260 g [0,55 lb] wholemeal flour, coarse
1 package dry yeast
1 tsp salt
5 dl [1 pt] water, lukewarm
This is what you do
 Combine flour, yeast and salt in a mixing bowl. Then knead in lukewarm water. Cover the bowl with plastic wraps. Let the dough rise for about one hour to at least double the size.
 Put the dough on a floured surface and divide it into 20 equal pieces. Roll out round, thin chunks. Punch a hole in the center with a small egg cup or the like. Let them rise for about 15 minutes. Prick with a fork or a chopstick.
 Bake the crispbread in the center of the oven at 225° C / 435° F for 7 minutes. Then let them dry at 100° C / 215° F until they are completely crispy. Cool on a rack.
Tip: Keep the crispbread a cake tin or stack them on a paper towel holder as illustrated.