Crispbread

with spelt flour and seeds
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Crispbread

Procedure
60 g fine rolled oats
60 g spelt wholemeal flour
60 g mixed kernels and seeds, e.g. linseed, sesame seeds, sunflower seeds
1 tbsp olive oil
200 ml lukewarm water
1 tsp salt

Baking

Procedure
poppy seeds for sprinkling

Crispbread

Procedure
Chop the kernels. Mix with the rest of the ingredients in a bowl to form a sticky mixture.
Cover and leave to rest at room temperature for about 1 hour.

Baking

Procedure
Preheat the cooking space to 160 °C using the top/bottom heat mode.
Spread the mixture wafer-thin on a lined baking tray. Sprinkle with poppy seeds.
Bake the mixture in the middle shelf position for 55 minutes. Allow to cool and then, using your hands, break into the desired size pieces.

Cooking steps

Procedure
(Pre-)heat cooking space to 160°C with Top/bottom heat
Action
Top/bottom heat 160°C for 55 Mins

Tips

Keep the crispbread in a closed container, away from moisture and direct light. 

Baking tray

Shopping list
Quantity Ingredient
60 g spelt wholemeal flour
60 g mixed kernels and seeds
1 tbsp olive oil
poppy seeds for sprinkling
1 tsp salt
60 g fine rolled oats
200 ml lukewarm water

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