Rye Crispbread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g rye flour
- 125 g spelled flakes, alternatively oat flakes
- 360 ml water
- 2 teaspoons salt
- 4 tablespoon oil
- 100 g sunflower seeds
- 50 g poppy seeds
- 50 g sesame seeds
Print Recipe
Pin Recipe Instructions
- Mix the rye flour and the spelled flakes with water, salt and oil. Then put it in the refrigerator, covered with foil, for an hour.
- Then add the sunflower seeds, poppy seeds and sesame seeds and stir in. Preheat the oven to 200 degrees. Brush a baking sheet with oil, place baking paper on it and smooth it out so that there are no creases. Brush the baking paper again with a little oil, place the dough on it, spread it well with a spoon and press it down. Press everything nice and smooth.
- Bake on the 2nd rail from the bottom for about 15 minutes. Take out of the oven and cut into pieces, rather mark. About 15 pieces. Then bake at approx. 175 degrees for another 35 minutes.
- Smaller triangles marked could be used as snack chips for dips.
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