Homemade fresh crisp bread is very rich in fiber, healthy and to still make yourself very easily. This recipe suggests the variant purchased my opinion, hands down. The best is, you can decide for yourself, what you give to. Tried it with chopped nuts and dried fruits or take other cereals. Here your imagination is the limit. Stored in a cookie jar, to keep the crispy fresh crispbread several weeks.
Crispbread
Ingredients:
- Whole wheat flour - 120 gr.
- polynuclear oatmeal - 120 gr.
- Sunflower seeds - 100 gr.
- Sesame - 50 gr.
- Flaxseed - 50 gr.
- Salt - 1/2 Tl.
- Olive oil - 2 Essl.
- Water - 1/2 the
Instructions:
- Put all ingredients in a bowl and mix well together.
- For about. 15 Leave Minutes, so that the dough can swell slightly. Need not necessarily be, but I find, The dough can then be better spread on the baking sheets.
- Then, the mass 2 Elapse baking sheets with baking paper thin and in the oven vorgeheizenten 170 Prebake degree convection. If you can still walk off with the baking paper with oil, no paper remains stuck to the guaranteed later crispbread.
- After 10 Get the minutes baking sheets from the oven and portion the still soft Teigmasse as desired with a knife or with a pizza cutter. This is very important, since the material is too hard later.
- The crisp bread then at about. 130 Degrees convection for more 60 Bake minutes. It could also be at 150 Degrees convection bake finished, then it becomes a little darker. Both versions are delicious.
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Tried! A super recipe! Has all tasted great. The children were thrilled. I added a few pumpkin seeds and that is the great, that one can experiment with the ingredients. We are determined to make often! Thank you!