Crispbread – quick to prepare and versatile
Today we, from the Salzburger Getreidemühlen, have thought of something new. Recipes of fresh, juicy breads of any kind there are already some on
to find. But what we haven’t provided for you yet is a recipe for crispbread!
With a quick and easy preparation and versatile uses, this bread brings advantages. You can enjoy crispbread as a snack between meals. Due to the light weight, it can also be optimally taken along for hiking or given to the children at school. It is also good as a side dish for salads or soups. But crispbread can also be topped or spread quite simply and serve as a breakfast or evening snack.
For the following recipe our Salzburg grain mills especially well. After all, they can grind not only fine flour. Due to the
it is also possible to produce grain meal. Here is the recipe for you:
- 200 g ground wheat
- 200 g shredded wheat
- 50 g sunflower seeds
- 200 ml water
- 1 teaspoon salt
- ¼ tsp ground spice to taste
- More kernels or seeds for decoration
First, roast the sunflower seeds in a pan (without additional fat) and then they should cool down again. Then put all the ingredients in a bowl and knead them into a dough.
You can now either grease a baking tray or cover it with baking paper. Spread the dough on the tray and spread thinly. For decoration, you can also sprinkle other seeds or seeds such as sesame seeds, pumpkin seeds or flax seeds.
Now cut the dough into pieces with a knife. The size is entirely up to you. If you want, you can use a fork to decorate the crispbread by making patterns in it.
Bake the crispbread at 200°C for about 20-25 minutes and let it cool down. Ready!
You see – crispbread can be prepared so easily!
P.S. For those who want to start the day strengthened, we have a recipe for
Spelt croissants for breakfast >>>
Skibbe, Petra/ Skibbe, Joachim (2006): Baking according to Ayurveda. Bread rolls & savory. Full &individual. Darmstadt: pala-verlag
That was: crispbread – quick preparation and versatile