John Myers
Ingredients for 1 servings:
- 120 g wholemeal rye flour
- 120 g spelt flour or whole wheat flour
- ¼ cube of fresh yeast or 1 tsp of dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 250 ml water, varies between the types of flour
- e.g. pumpkin seeds, sunflower seeds, hemp seeds, sliced almonds, cashew nuts
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes
super crispy and super tasty
Preheat the oven to 50°C fan/convection oven. Mix all ingredients together to form a dough. The dough should be runny enough to spread easily on the baking tray. Adjust the amount of water if necessary. Line two baking trays with baking paper and spread the dough thinly. Sprinkle with kernels and seeds to taste. Bake for about 15 minutes at 50°C fan/convection oven. Then increase the temperature to 145°C and place a pot holder over the oven door to allow the moisture to escape. Bake for about an hour or until dry. The crispbread is ready when it is crispy and dry all over. If it is not browned enough, increase the temperature to 165°C towards the end.
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