Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 150 g flour, (wholemeal rye flour)
- 350 g flour, (whole wheat flour)
- 1 yeast, (dry yeast)
- 1 teaspoon sugar
- 1 teaspoon salt
- 375 ml water, (lukewarm)
- 40 ml olive oil
- linseed
- sesame
- Salt, coarse
- Sunflower seeds
- Poppy
Print Recipe
Pin Recipe Instructions
- Mix the flour, yeast, sugar and salt.
- Gradually knead in the water first, then 20ml of the oil.
- Cover and let the dough rise in a warm place for an hour.
- Knead the dough well again, possibly adding a little more wheat flour if it is sticky.
- Shape the dough into eight balls on a floured work surface, roll out into flat cakes approx. 1 cm thick and place on a baking sheet lined with baking paper. Prick the flatbread several times with a fork and brush with the remaining oil.
- Sprinkle with sesame seeds, salt, etc. to taste.
- Cover the baking sheet with a tea towel and let the cakes rise for another 30 minutes.
- Then the flatbreads are baked in the preheated oven at 180 ° C for 15-20 minutes on the middle rack.
- It is best to enjoy it while still warm!
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