Whole Grain Crunchy Grains Knacks
Whole Grain Crunchy Grains Crispbread
Ingredients:
130 g wheat or spelled freshly ground
130 g oatmeal, tender or pithy, as you like
130 g grains to taste (sunflower seeds, pumpkin seeds, flaxseed, sesame, hemp seed or some millet) I like a mixture of sunflowers and pumpkin seeds and hemp seeds.
1 - 1 1/2 teaspoons of salt, 1 pinch of sugar or 1 pinch of honey.
Who likes spices, I have fresh gem. Caraway and fresh vegetables Taken coriander
50 ml of vegetable oil or 50 g of liquid butter
400 ml of water (tip: replace 100 ml of water with buttermilk)
Preparation:
Stir everything together and let it swell for approx. 1 hour. The amount is enough for 2 baking trays.
Lay the baking sheets with baking paper and spread the mushy dough thinly. This works well with a dough scraper, or dough spatula.
Bake for 20 minutes at 160 - 170 degrees, then cut into pieces (small squares or rectangles) with the knife and bake for another 20 minutes until dry and crispy.
Be careful not to turn brown, I baked the last 20 minutes at 150 degrees, but then added time. Allow to cool and pack into airtight cans.
