Gluten-free sourdough knäckebrot

1. Grind the flax seeds, preferably in a coffee grinder for loose flour. Sprinkle Bread mix white and Bread mix dark, salt, milk, cubed softened butter and yeast.
2. First, mix with a wooden spoon and then make a non-sticky dough with your hand in a bowl.
3. Make a loaf and leave covered in a bowl under foil for 12-15 hours.
4. Pour the dough onto a floured work surface and divide into 2 parts.
5. Roll out each part into a plate with a thickness of approx. 3 mm.
6. Sprinkle the dough with seeds and roll it with a rolling pin so that the seeds are pressed into the dough and do not fall off.
7. Cut into rectangles about 6x12 cm in size and transfer to a baking sheet lined with baking paper.
8. Prick with a fork.
9. Bake in a heated oven at a temperature of 200°C for about 15 minutes.
10. Leave to cool on a wire rack.

A good tip:
Knäckebrot is best stored in a covered container.