Zubereitung
25 分钟
Ruhezeit
1 小时
Garzeit
55 分钟
Stück
20
Crispbread
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
Poppy seeds for sprinkling
Crispbread
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
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
将发酵桶预加热 顶部加热/底部加热 到 160°C
Preheating finished. Put the food in.
在 顶部加热/底部加热 期间为 160 55 分钟°C
Tipps
Keep the crispbread in a closed container, away from moisture and direct light.
Zusätzliche Informationen
Rezeptnummer
B23
Erstellt von
V-ZUG 瑞族
Erstellt am
2022/1/26