Summary

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

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Instructions

1. Mix the flour, yeast, sugar and salt.
2. Gradually knead in the water first, then 20ml of the oil.
3. Cover and let the dough rise in a warm place for an hour.
4. Knead the dough well again, possibly adding a little more wheat flour if it is sticky.
5. 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.
6. Sprinkle with sesame seeds, salt, etc. to taste.
7. Cover the baking sheet with a tea towel and let the cakes rise for another 30 minutes.
8. Then the flatbreads are baked in the preheated oven at 180 ° C for 15-20 minutes on the middle rack.
9. It is best to enjoy it while still warm!