Rye cup baker Signe Rosenwagner has shared this recipe for oven-dried rye bread slices for the hike.
Now the heat and long walks are fast approaching and it is not possible to carry rye bread in the packaging for a long time at a time (it also weighs too much).
| 1. Bake an ordinary rye cup rye bread. I use small seeds (flax, chia, hemp seeds) as it is easier to cut thinly. |
| 2. Cut the day after baking at the earliest, preferably on a 7-8 mm machine |
| 3. Dry in the hot air oven at 50 degrees if you do not have a dehydrator. I would think it would take a few hours. |
Tastes like a sour shortbread and can keep for several months
Welcome and good hike
Kind regards, Signe