Crispbread with Seeds, Very Simple
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g spelled flour
- 150 g lettuce seed mixture
- 100 g sesame seeds, lihter
- 50 g flaxseed
- 10 g salt
- Chilli powder
- pepper
- Paprika powder
- 60 g sunflower oil
- 300 ml boiling water
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients in a bowl. Instead of the salad kernel mixture, you can also use 150 g of any kernels or chopped nuts, the amount is important. Dose the spices to taste.
- Mix the mixture thoroughly with 60 g of neutral cooking oil, if you only want to use the bread to nibble, you can experiment with flavored oil here. Pour 300 ml of boiling water over the mixture, stir thoroughly and allow to swell for 10 minutes.
- Then roll out the dough very thinly in portions between two sheets of baking paper and bake at 150 ° C (convection) for 25 - 45 minutes (depending on the degree of browning required). After 25 minutes the crispbread is still slightly crumbly, after 45 minutes it is crispy and browned.
- Tip: If you add 150 g of finely chopped dried fruit to the mixture and replace the salt with sugar, you can also bake delicious muesli bars. To do this, simply roll out the dough thicker (approx. 1 cm), the baking time is the same.
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