Crunchy crispbread

Knäckebrot

Baking my own bread is quite normal for me, as there are not so many delicious gluten-free breads out there to buy. But I never thought of crispbread. In fact, it is so easy and super delicious! Moreover, full of fiber, minerals and vitamins and unsaturated fatty acids and thus a really healthy snack (especially because of the buckwheat)!

And if you haven’t tried to bake your own bread yet, I would be very happy if my delicious crispbread was your first home-baked :-)

These are the ingredients:

  • 200 g of buckwheat (either freshly grind it yourself or take buckwheat flour)
  • 100 g sunflower seeds (ground into coarse flour, I take an electric coffee grinder for that)
  • 3 tablespoons of flaxseed
  • 3 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • 2 tsp salt
  • 200 ml lukewarm water 

Preparation:

  1. First shred buckwheat and sunflower seeds, then pour all the ingredients together into a bowl. Knead the batter thoroughly and let it sit and swell for about 1/2 hour (cover it with a plate or towel).
  2. After 30 minutes, roll the dough on baking paper, about 2 mm thin (make sure to place plastic wrap on the dough before rolling so the rolling pin does not stick to it).
  3. Then remove the plastic wrap and precut the dough into squares (since later the crispbread would break). Place the parchment paper with the dough on a baking tray.
  4. Now put the tray in the oven for 20 minutes at 200 ° C (top and bottom heat).
  5. Take it out after 20 minutes an switch off the oven. Now turn the crispbread slices and put the tray into the (off-switched) oven again for 5 minutes.
  6. Then take it out, let it cool and enjoy. The crisp bread tastes great with hummus or guacamole, but also with jam (I heard;-)).

Knäckebrot2

I wish you so much fun and success baking!

Cheers, Steffi

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