Oat crispbread

Ingredients for 1 servings:

• 300 ml water
• 5 tbsp rapeseed oil
• 350 g rye flour, freshly and medium-finely ground
• 150 g oat flour, freshly and medium-finely ground
• 1 tsp salt
• some flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

For about 20 pieces

Preheat oven to 200°C (top/bottom heat). Line two baking sheets with baking paper. Combine water and oil. Mix the rye and oat flour with salt. Add water to the flour, let it swell for 10 minutes, then knead into a dough. Roll the dough into a log on a floured surface and divide it into 20 pieces. Roll each piece out into a 12 cm flatbread. Distribute the dough on the baking sheets and prick several times with a fork. Bake in the oven on the middle rack for about 10 minutes.