Crispbread of two different kind

26/12/2015 20:13

I'm not only baking sweets for Christmas, but also some healthy different crispbread. Cheese crispbread, and corn crispbread..... with lots of different seeds and sea salt on. Very good as a snack, or why not make some "give aways" with them. Always very popular with homemade Christmas gifts.

Cheese crispbread:

25 grams of yeast
2 1/2 cups lukewarm water
2 cup grated tasty cheese
2 tablespoons bread syrup
5 cups flour
1 cup oat bran
1 cup flax seeds
1 cup sesame seeds
Garnish: salt flakes
To do this: Crumble yeast into a bowl and add water. Stir until the yeast has dissolved. Mix the syrup and cheese. Then work in the other ingredients. Let rise under a cloth for 45 minutes. Put the dough on a floured surface and knead until smooth. Divide the dough into 2 parts. Roll out into thin cakes that are added onto a baking sheet lined with parchment paper. Cut or spur the panels or lengths. Sprinkle on the salt flakes. Bake in the oven at 175 degrees C for 20-25 minutes. Let cool on a wire rack and store dry.

Corn crispbread:

2 cups cornmeal
1 cup sunflower seeds
1 cup sesame seeds
1/2 cup flax seeds
1 cup pumpkin seeds
2/3 cup canola oil
2 cups boiling water
salt flakes (for garnish).

Here's how: Mix everything except the water first. Mix well and add the boiling water. Stir well and let it swell for about 10 minutes. Have the batter on a sheet of parchment paper, cover with another sheet and roll it thinly. Move it on a baking tray, carefully remove the top paper and cutt the dough into the desired shape and size. I use a pizza cutter to do that. Sprinkle the sea salt and bake for 30 minutes at 175 degrees C.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden