crispbread

Ingredients for 1 servings:

• 100 g wheat
• 50 g buckwheat
• 50 g oats
• 2 g sea salt
• ½ cup sesame seeds
• ½ cup sunflower seeds
• 30 g butter

Instructions

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

Crispbread made from wholemeal flour with seeds

Finely grind the wheat, buckwheat, and oats. Melt the butter and add it to the ground grain with the salt. Now add warm water until a mushy dough forms. Add the sesame and sunflower seeds to the dough and stir in. Spread the dough about 2 mm thick on a baking sheet lined with baking paper. I always use a moistened spatula for this. Bake in the oven at 175 degrees Celsius for about 15 minutes. The crispbread is ready when it is lightly browned. Break the sheet into larger pieces. The crispbread will keep in a tin. It tastes especially good warm with a little butter. Grains and seeds can be varied as desired.