crispbread

Ingredients for 1 servings:

• 60 g spelt flour type 630
• 60 g whole wheat flour
• 30 g wheat bran
• 20 g flaxseed meal
• 20 g psyllium
• 30 g oat flakes, fine
• 5 g salt
• 1 tbsp rapeseed oil
• 300 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

high in fiber

The specified quantities are sufficient for one baking tray. Make a fairly moist dough from all the ingredients. Line a baking tray with baking paper (foil is not suitable as it will be damaged when cutting the finished bread) and spread the dough thinly and evenly. Bake in a preheated oven at approx. 200°C (top/bottom heat) for approximately 25-30 minutes. Remove from the oven and IMMEDIATELY cut into desired pieces using a sharp knife. Place these pieces back on the baking tray, base facing up, and dry completely in the switched-off oven using the residual heat. Once cooled, this crispbread will keep for several weeks in a suitable container.