Ingredients
- 360 gram optional flour, corn, wheat, dinkel, graham
- 140 gram sesame seeds
- 75 gram sunflower seeds
- 70 gram flax seeds
- 75 gram pumpkin seeds
- 90 gram rapeseed oil
- 100 ml boiling water
- 2 tsp sea salt
Christmas Crispbread
Bread in all its forms belongs to the Christmas table! A crispbread is excellent for Christmas Eve. Mix the dough in the beater bowl with the cookie whisks.
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Assemble the assistant with the beater bowl and cookie whisks.
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Mix the dry ingredients.
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Add rapeseed oil and boiling water. Mix to a smooth batter.
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Roll out the batter between two baking sheets twice, the batter is enough for two plates. The thinner you roll the crispier crispbread.
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Bake in the bottom of the oven for 150 °C (302 °F) for 50-60 minutes. Make sure it does not burn towards the end of the creaming period.
