Summary

Ingredients

• 450 g wheat flour, whole rain
• 50 g sesame seeds
• 0.5 teaspoon ½ fennel seeds, crushed
• 1 teaspoon salt
• 30 g yeast, fresh
• 250 ml milk
• 1 teaspoon sugar

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Instructions

1. Put whole wheat flour, sesame seeds, fennel seeds and salt in the blender. Dissolve the sugar and yeast in the lukewarm milk and slowly flow into the kneading machine to add the flour mixture. Knead the dough well (4-5 minutes). The result is a smooth dough. If necessary, add a few drops of milk.
2. Shape the finished dough into a roll and cut into approx. 16-18 pieces. Shape the individual parts into balls and let rise in a warm place under a cloth for about half an hour.
3. Preheat the oven to 200 ° Celsius; Line trays with baking paper.
4. Roll out the dough balls into thin CD discs and burn them in the oven for 10 minutes. Then let it cool down on the baking sheet. Packed in a can, the crispbread slices can be kept for a longer period of time.
5. Let it crack!