Crispbread, ideal base for a light supper. Just add some lettuce, cheese, cucumber, tomato and ready is your delicious sandwich. In a collection of recipes from Dr. Oetker I found the one for crispbread. I could hardly believe that the bread done at home would be as crispy as the one bought in a grocery. If you roll out the pastry very thin it will be as fimr to the bite and crispy as the commercial one.
For this recipe I tried a new version of cards making it easier to save and print it. I hope you enjoy these new cards when trying my proposals for yourself.
- 5.3oz whole wheat flour
- 5.3oz spelt flour
- 1/2 cube of yeast
- 1 tea spoon salt
- 1/2 tea spoon paprika, some ground pepper
- 1.7oz butter
- 3/4 cup of water
- flax-, sesame-, poppy- and caraway seed, salt
- Cover your baking tray with parchment paper and heat the oven.
- Top and bottom heat: 360°F
- Fan assisted oven: 320°F
- Mix flour, yeast and all other ingredients. Then start kneading at low speed and continue at highest speed for about 3-5 minutes. Divide the dough in halves and roll out very thin (0.1inch). Place the dough sheet on a tray, prick several times with a fork and lightly coat with water. Take your pastry wheel and cut 16-20 equal rectangles.Now sprinkle with seed you like best and put into the oven.
- Insertion: middle
- Baking time: 25-30 minutes
- Pull crispbread on a rack, let cool down with parchment paper and start baking the second half of the dough. If the rectangles still stick together after baking you can easily break them apart.
- In a well closed box you may store the bread up to three weeks. For another version add 5.3oz rasped chees to the flour.
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