Follow these steps

  1. Dissolve the yeast in lukewarm milk.

  2. Assemble the assistent with steel bowl, dough roller and dough knife.

  3. Add soft butter, salt and most of the flour. Work the dough for a few minutes.

  4. Put on the lid let rise for half an hour.

  5. Set the oven to 250°C (482 °F).

  6. Put the dough on a floured table and divide it into 20 pieces. Shape into buns, cover with a baking towel.

  7. Roll out two buns into round crispbreads and place them on baking pan with baking sheet paper. Use a cookie-pan or similar to make round holes in the center of the bread.

  8. Bake in the middle of the oven for 6-8 minutes or until they have some color.

  9. Meanwhile, roll out two new crispbread and bake them afterwards.

  10. Let the bread cool.


  • 50 g yeast
  • 500 ml milk
  • 210 g barley flour
  • 210 g pine bark flour, sifted
  • 180 g flour
  • 2 tsp salt