wholemeal crispbread

Name: wholemeal crispbread
Cook time: 1 h
Total time: 1 h
Yield: 28
Ingredients: 250 g Wholemeal wheat flour; 250 g crunchy oats; 120 g peeled sesame; 50 g Sunflower seeds; 25 g Pumpkin seeds; 20 g Linseed; 2 TEASPOONS Salt; 6 TABLESPOONS Sunflower oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 28

250 g Wholemeal wheat flour
250 g crunchy oats
120 g peeled sesame
50 g Sunflower seeds
25 g Pumpkin seeds
20 g Linseed
2 TEASPOONS Salt
6 TABLESPOONS Sunflower oil

Directions

1
Mix flour, oat flakes, sesame seeds, sunflower seeds, pumpkin seeds, linseeds and salt in a bowl. Add 3/8 litres of water and oil. Knead with the dough hooks of the hand mixer to a tough dough.
2
Rinse 2 baking trays with cold water. Cut the dough in half and spread each of them on a baking tray (37 x 32 cm) to form a plate about 3 mm thick. Score in pieces of about 6 x 10 cm. Bake one after the other in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 4-5 minutes.
3
Switch the temperature down to (electric oven: 200 °C/ circulating air: 175 °C/ gas: stage 3) and bake for another 15-20 minutes. Remove from the baking tray immediately and allow to cool. Chive cream cheese tastes very good with it.
4
The crispbreads last at least 14 days when packed airtight in tins in a cool, dry place.