Quick crispy bread

Ingredients for 1 servings:

• 300 g spelt flour
• 200 g flour (whole wheat flour)
• ½ liter of water
• 1 tsp salt
• 3 tbsp balsamic vinegar
• 100 g almond sticks
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 1 pack of yeast

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very versatile in variations, NO walking time

Dissolve the yeast in water. Add the flour, salt, and balsamic vinegar and knead well. Add the grains (you can use different grains each time; I’ve baked with nuts, sesame seeds, etc.). This dough doesn’t need to rise, hence the name “quick” crispbread. Grease a loaf pan, pour the dough into it, sprinkle with grains if desired, and bake in a preheated oven at 200°C (400°F) for about 60 minutes. Of course, you can also bake it with wheat flour, etc.