John Myers
Crispbread with Baked Seeds
The perfect crispbread with baked seeds recipe with a picture and simple step-by-step instructions.
- 125 g Wheat flour type 1050
- 125 g Rye flour type 1150
- 125 Milliliters Water
- 1 tablespoon Oil
- 1 Teaspoon (level) Salt
- 50 g Baking seed mix
- 1 pinch Sugar
- Baking seed mixture for sprinkling
- The recipe is designed for a baking sheet. Baking seed mix consists of: linseed; Gold linseed; Sesame; Sunflower seeds; Buckwheat. (Tip: put your grain mix together yourself)
- Preheat the oven to 250 ° C. Knead a firm dough from all the ingredients. Kneading time approx. 10-15min. Let rest for 1 hour. Roll out thinly on a mottled surface. The amount of sunflower seeds is just right. Place on a baking tray covered with baking paper. Spray with a little water and sprinkle with more baking seed mixture if desired, press down firmly. Bake in the oven at 220 ° C for 5 min. Then bake for 10 min at 180 ° C (hot air). Take out of the oven and cut into pieces with a cutting wheel. Put back in the oven and bake at 200 ° C for about 10-20 minutes (hot air) depending on taste and degree of browning. Let cool on a rack. Good Appetite.
Facebook Comments