Baking and eating cookies was great fun, but now it is enough. I ate a lot of delicious food during the festive days, and I still feel full and stuffed. I really need some days without sweets and rich food!
Fortunately the new cookery and baking books I got for Christmas are very inspiring. We will somehow have to make space for them in our bookshelves (same problem as every year), but they will provide me with plenty recipes and ideas.
For a start, I wanted to make this crispbread, which sounded very healthy and simple. I also thought it would be a good way to find out if the recipes in my new book on baking bread would work or not. You can only find out by trying, can´t you?
When preparing the batter, I seriously doubted this recipe. It said that you should spread the batter onto the baking parchment. My batter was almost liquid, more like a soup than a batter! I was about to add more flour, but decided to stick to the recipe. It was good that I did. The flour soon thickened, and I could follow the instructions easily.
The crispbread tastes fantastic! It is crunchy and grainy, great with dips or as a quick snack. The book on baking bread has definitely passed the test. I have even already baked the next bread – Graham rolls. More about those soon!
1 cup (120 g) spelt flour (I took spelt flour 1050, which is a rather dark flour)
1⅔ cups (120 g) rolled oats
⅔ (100 g) sunflower seeds
⅓ cup (50 g) sesame
¼ cup (50 g) linseed (=flaxseed)
½ tsp. salt
2 tbsp. olive oil
2 cups plus 3 tbsp. (500 ml) water
Preheat the oven to 340° F 170° C (convection oven) or 375° F (190° C) (conventional oven).
Cover two baking sheets with baking parchment.
Put spelt flour, rolled oats, sunflower seeds, sesame, linseed, salt and olive oil into a big mixing bowl. Stir with a wooden spoon. Add the water and stir again. The mixture will be very liquid initially, but will thicken within a minute or two. Stir until this has happened.
Stir the thickened mixture once more, then pour half of the mixture on each baking sheet. Spread evenly so that the batter is very thin.
Bake for about 15 minutes, then remove from the oven and cut into small squares or rectangles. This has to be done now because when the crispbread is done, it will be so hard that it will be impossible to cut it.
Put the baking sheets into the oven again and bake for about 40 minutes.
Do not store the crispbread in an airtight tin, but in the open! This way it will stay crunchy.
From: Ager, B. (2010). Lass dich verführen 3. Hall in Tirol, Wien: Berenkamp.