{"id":2486,"date":"2013-10-29T21:19:36","date_gmt":"2013-10-29T19:19:36","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=2486"},"modified":"2013-11-05T23:07:47","modified_gmt":"2013-11-05T21:07:47","slug":"knaeckebrot-einmal-selbst-gemacht","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/knaeckebrot-einmal-selbst-gemacht\/","title":{"rendered":"Homemade Crispbread"},"content":{"rendered":"

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.
\nFor 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.<\/p>\n

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Crispbread<\/div>\t
2013-10-29 19:45:45<\/div>\t\t
Easy and quickly done - ingredients to taste<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
40 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 5 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
40 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 5 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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For the yeast dough<\/div>\t\t\t
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  1. 5.3oz whole wheat flour<\/li>\t\t\t\t
  2. 5.3oz spelt flour<\/li>\t\t\t\t
  3. 1\/2 cube of yeast<\/li>\t\t\t\t
  4. 1 tea spoon salt<\/li>\t\t\t\t
  5. 1\/2 tea spoon paprika, some ground pepper<\/li>\t\t\t\t
  6. 1.7oz butter<\/li>\t\t\t\t
  7. 3\/4 cup of water<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For Sprinkling<\/div>\t\t\t
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    1. flax-, sesame-, poppy- and caraway seed, salt<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. Cover your baking tray with parchment paper and heat the oven.<\/li>\t\t\t\t
      2. Top and bottom heat: 360\u00b0F<\/li>\t\t\t\t
      3. Fan assisted oven: 320\u00b0F<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Yeast dough<\/div>\t\t\t
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        1. 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.<\/li>\t\t\t\t
        2. Insertion: middle<\/li>\t\t\t\t
        3. Baking time: 25-30 minutes<\/li>\t\t\t\t
        4. 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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Notes<\/div>\t\t\t
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          1. 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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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