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, hält sich das Knäckebrot mehrere Wochen knusprig frisch.

Crispbread

By Isabelle, 1. April 2013

• Total Time: 10 minutes
• Prep Time: 10 minutes
• Rating: 5 stars - based on 2 review(s)

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:

• Alle Zutaten in eine Schüssel geben und gut miteinander verrühren.
• For about. 15 Leave Minutes, so that the dough can swell slightly. Need not necessarily be, but I find, der Teig lässt sich dann besser auf die Backbleche streichen.
• 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, bleibt auch garantiert später kein Papier am Knäckebrot kleben.
• 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, da die Masse später zu hart wird.
• 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. Beide Varianten sind sehr lecker.