A couple of weeks ago I baked https://www.nordickitchenstories.co.uk/2017/11/02/swedish-crispbread-knackebrod-recipe/

Today, I followed the same recipe. Except I've used 150 g buckwheat / 250 g wheat flour, wheat starter and malt instead of honey. And it's also good.

Served with white beans and parsley spread.