Crispbread

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make rye bran crispbread? Prepare all ingredients. The indicated amount of products is enough for two baking sheets of very thin bread or one, but taller, soft inside. Sift the required amount of rye flour into a large spacious bowl. Read about the features of rye flour in a separate article at the link at the end of the recipe. Add salt. Turn on the oven at 200 degrees in advance.

2. STEP 2

   

   Add bran.

3. STEP 3

   

   Add the required amount of instant oatmeal. Mix everything.

4. STEP 4

   

   Add sunflower seeds, a little sesame seeds, you can also add some flax seeds. Mix everything again.

5. STEP 5

   

   Add water little by little, stirring constantly. It will be gradually absorbed. The result should be a soft sticky mass, more reminiscent of wheat porridge. Place the resulting mass on a baking sheet covered with parchment. You can choose the right parchment by reading a separate article at the link at the end of the recipe.

6. STEP 6

   

   The mass should be distributed over the baking sheet in as thin a layer as possible. You can do this with a spoon or silicone spatula. It is also convenient to cover the layer with a second sheet of paper and roll out the “porridge” through the paper to the required thickness. Then this layer of paper must be removed.

7. STEP 7

   

   Since the mass is very delicate, it will not be possible to cut it into pieces, so just mark the places for future cuts, simply pressing with a knife or spatula. You should get smooth, non-swimming grooves.

8. STEP 8

   

   Place the baking sheet in the oven preheated to 200 degrees for 20-30 minutes. Baking time depends on the thickness of the layer and your oven. You can learn about the peculiarities of how ovens work by reading a separate article, the link is at the end of the recipe. The finished bread should dry out on top, stop sticking to your hands and darken evenly. While still hot, the crispbread should be cut all the way through to separate the slices from each other and cool. Bon appetit !

Comments on the recipe

morkofka

01.08.2023

4.7

And here are some rye breads with Parmesan. Delicious!

Testomania

01.08.2023

4.5

I made some adjustments to the crispbread recipe based on my own taste and experience. Firstly, I ground the oatmeal in a coffee grinder, secondly, I excluded sunflower seeds, we already eat a lot of them, and thirdly, I added a teaspoon of sugar to the dough to balance the taste. I kneaded the dough, that is, porridge)) Placed it on a Teflon baking mat and smoothed it out with a spatula. The dough apparently did not level out equally, because my loaves turned out to be different in thickness - those in the center were a little thicker, I dried them in the oven longer. The breads turned out crispy and very tasty; they are rough in texture, but this does not prevent them from remaining tasty. Everyone in my family liked it without exception! Thanks for the recipe!