Don Diego's sesame-fennel seed crispbread

Ingredients for 1 servings:

• 450 g wheat flour, wholemeal
• 50 g sesame seeds
• ½ tsp fennel seeds, crushed
• 1 tsp salt
• 30 g yeast, fresh
• 250 ml milk
• 1 tsp sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Wholemeal wheat flour crispbread with sesame and fennel seeds

Add whole wheat flour, sesame seeds, fennel seeds, and salt to the mixer. Dissolve the sugar and yeast in the lukewarm milk and slowly add it to the flour mixture in the kneading machine. Knead the dough thoroughly (4-5 minutes). The dough should be smooth. Add a few more drops of milk if necessary. Shape the finished dough into a log and cut into approximately 16-18 pieces. Shape each piece into a ball and let it rise in a warm place under a cloth for about half an hour. Preheat the oven to 200°C (400°F); line baking sheets with baking paper. Roll out the dough balls into thin CD discs and bake in the oven for 10 minutes. Then let them cool on the baking sheet. Packaged in a tin, the crispbread slices will keep for a longer time. Enjoy!