Summary

Ingredients

• 200 g emmer (ancient wheat, wholemeal flour)
• 350 g spelled flour type 630
• 1 packet dry yeast
• 1 ½ teaspoon salt
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ aniseed
• 0.5 teaspoon ½ coriander seeds
• 0.5 teaspoon ½ fennel seeds
• 0.5 teaspoon ½ caraway seeds
• 100 ml buttermilk (alternatively normal milk 1.5% fat)
• 400 ml water, lukewarm

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Instructions

1. Mix the flour with salt and sugar. Mix the lukewarm water with the yeast and knead with the flour. Coarsely crush the anise, coriander, fennel and caraway seeds in a mortar and stir into the milk, then add to the dough and knead in. Knead in the food processor for about 10 minutes until a fairly liquid, sticky dough is formed. Let it rise in a warm place for 1 hour. Then knead again on a well-floured work surface and divide into 5 portions. Let rise for about 15 minutes.
2. Then either shake round, 0.5 cm thin plates on a floured wooden board (or help with the floured rolling pin. I always shape the flatbreads with my hands). The thinner the dough on the tray, the crisper the bread will be. Spread flour on top and place the dough pieces on a baking sheet lined with baking paper. Then put it in the oven preheated to 210 degrees and bake for 25 minutes until the bread is crispy and brown.
3. The breads usually consist of 375 g rye and 175 g wheat flour. I changed the flours for allergy sufferers. Both variants are tasty in terms of taste.