John Myers
Crispbread
The perfect crispbread recipe with a picture and simple step-by-step instructions.
- 200 g Whole wheat flour
- 200 g Spelled flakes or oat flakes
- 10 g Linseed
- 80 g Toasted sesame seeds
- 45 g Grain mix
- 2 tsp Salt
- 350 ml Lukewarm water
- 5 tbsp Olive oil
- Mix the flour, spelled flakes, flax seeds, sesame seeds, grain mix and salt in a bowl. Then knead in the water and oil with the dough hook of the hand mixer. Preheat the oven to 250 °.
- Line a tray and 2 smooth bases the size of a tray with baking foil. First place the dough on the baking sheet and press it flat with a wet, flat hand so that it is about 3 – 4 mm thick and fills the entire surface (approx. 40 x 25 cm). Then smooth the surface and the edges and use a sharp knife lengthways to cut 4 x 10 cm wide strips, and then cut them into 5 x 5 cm pieces.
- Slide the tray into the oven on the 2nd rail from below and bake for 5 minutes. Then switch the temperature down to 190 ° and bake for another 20 minutes.
- Meanwhile, spread the dough on the next surface and proceed as before. When the first baking process is over, take the tray out of the oven and raise the temperature back to 250 ° for the second run. Remove the baking foil with the finished crispbread from the tray and cover it with the 2nd. Then everything as usual. The 3rd and last process is a little faster because the 3rd base is only half coated.
- When the baked dough sheets have cooled, break them apart at the slightly cut marks. The crispbread is ready.
- The amount of dough made 2 1/2 trays. This is a small supply and would last for a few days. I cannot give an exact number of people.
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