Self-baked crispbread

Name: Self-baked crispbread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 200 g Wholemeal wheat flour; some Wholemeal wheat flour; 250 g Rye flour (Type 1150); 1 TEASPOON Salt; 100 g Butter; 200 ml Milk; 2 TABLESPOONS Poppy; 2 TABLESPOONS Sesame; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

"You didn't really do that yourself!" Oh, yes, you did. Our recipe makes it easy for crispy breadsticks

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

200 g Wholemeal wheat flour
some Wholemeal wheat flour
250 g Rye flour (Type 1150)
1 TEASPOON Salt
100 g Butter
200 ml Milk
2 TABLESPOONS Poppy
2 TABLESPOONS Sesame
baking paper

Directions

1
Mix 200 g wholemeal wheat flour, rye flour and salt in a mixing bowl. Add butter in pieces and milk. Knead first with the dough hooks of the mixer, then with your hands to a firm dough. If the dough is too dry, add 1-2 tablespoons of water.
2
Roll out the dough in portions very thinly (approx. 1 mm) on a lightly floured work surface. Cut out circles of different sizes (e.g. 6 à 15 cm Ø and approx. 30 à 5 cm Ø). Cut a small circle (approx. 5 cm Ø) from the middle of each of the large dough circles. Knead the dough again and again and roll out again.
3
Spread dough circles and rings on baking sheets lined with baking paper and brush with water. Sprinkle with poppy or sesame seeds.
4
Bake the crispbreads one after the other in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 10-12 minutes. Cool down.
5
You can also turn the crispbreads into place cards. To do this, cut a hole (approx. 1 cm Ø) per guest from a small circle at the top edge. Mix 2 tbsp. wheat flour and 2-3 tbsp. water to a smooth, viscous mash. Pour into a disposable piping bag and squirt the names of the guests onto the circles. Bake as described in the recipe.