Very tasty and treacherous crackers-it's hard to stop! Take with you on the road, on a picnic, as a snack, crunch with beer, but just like that-these crackers are worth trying! Flour can be selected to your taste, as well as seeds and seeds! If the dough is rolled out thinly, we get crunchy crackers, if a little thicker-a little soft cookies.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 20 gram Rye flour
- 20 gram Oat flour
- 40 gram Whole wheat flour
- 20 gram Buckwheat flour
- 1 teaspoon Salt
- 30 ml Olive oil
- 100 ml Water warm
- 50 gram Flax seed
- 10 gram Poppy seeds
- 50 gram Sunflower seeds
- 50 gram Pumpkin seeds
- 20 gram Sesame seeds I took 10 g of light and 10 g of black sesame
Ingredients
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Instructions
- Pour the seeds into the bowl.
- Add flour and salt and mix.
- Pour in the water and oil and mix thoroughly.
- The dough turns out sticky, but do not add flour!
- Spread the dough on parchment (the size of a baking sheet) Cover with plastic wrap and knead the dough a little through the film.
- Roll out the dough very thinly through the film. Remove the film and slightly cut the dough-it is convenient to make a pizza wheel.
- The oven is preheated to 180 degrees. Bake for 20 minutes-focus on your oven! This time I needed a little soft crackers - for my parents - I rolled the dough a little thicker than necessary, and baked for 25 minutes.
- Cut the finished crackers according to the plan and cool on the grill.
- Bon appetit.
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