John Myers
Bread / Rolls: Crispbread with Lot of Fiber
The perfect bread / rolls: crispbread with lot of fiber recipe with a picture and simple step-by-step instructions.
- 60 g Spelled flour
- 60 g Rye flour
- 30 g Wheat bran
- 20 g Flaxseed crushed
- 20 g Sesame seeds
- 30 g Oatmeal, delicate as a blossom
- 5 g Salt
- 1 tablespoon Safflower oil
- 300 ml Water
- Make a fairly moist dough from all the ingredients.
- Line a tray with baking paper – foil is less suitable here because it would be destroyed when the finished crispbread is cut up – and spread the dough thinly on it. The specified quantities are sufficient for one sheet.
- Bake in a preheated oven at approx. 200 degrees for 25 – 30 minutes.
- Remove and IMMEDIATtbspY cut into pieces with a sharp knife.
- Now place it upside down on the tray and dry it out completely in the switched off pipe.
- After cooling, the crispbread will keep for several weeks in a suitable box or can.
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