Crispy homemade bread with rye flour

Name: Crispy homemade bread with rye flour
Total time: 20 min
Yield: 10
Ingredients: butter - 100 g (or 80 g vegetable or 50 g butter and 50 g vegetable); cold milk - 75 g; sugar - 1 tbsp. l.; sol - 1 h. l.; wheat flour - 200 g (can be whole grain); rye flour - 200 g; any fillers to taste and desire (various types of bran, poppy seeds, flax, chia or sesame seeds, etc.)

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Cooking time: 20 min

Servings: 10

Calories: 221.1 kcal

Fats: 9.1

Proteins: 3.9

Carbohydrates: 31.3

Description

Winter is not a reason to forget about proper nutrition! Sometimes the body needs unloading - then dietary products come to the rescue. If you think that you can only buy crispbread for breakfast or for a healthy snack in the store, then you are mistaken. Making them is very easy and simple at home, and a nice bonus is that you yourself can add any fillers you like.

Cooking

Step 1

Preheat the oven to 200 degrees. If using butter, then melt. Combine melted butter (if using butter), sugar, salt, milk, both types of flour. Optionally, you can add any seeds (linseed, chia, sesame) or bran.

Step 2

Knead a stiff but elastic dough. If there is a bread machine, then the kneading process is greatly simplified and speeded up: you need to put all the ingredients in a bowl and set the “Dumpling dough” program. After 18 minutes the dough is ready.

Step 3

Roll out the dough very thinly (the thinner, the more crispy the bread will turn out) and with a fork or a special roller make holes over the entire surface of the dough layer.

Step 4

Using a knife or a special roller, cut the dough into rectangles / triangles / rhombuses - as you like.

Step 5

Place on a parchment-lined baking sheet and bake in the preheated oven for about 15 minutes. As soon as the bread began to turn golden, turn on the convection and bake for another 5 minutes.

Step 6

Cool the finished bread, store in an airtight container.

Ingredients

butter - 100 g (or 80 g vegetable or 50 g butter and 50 g vegetable)

cold milk - 75 g

sugar - 1 tbsp. l.

sol - 1 h. l.

wheat flour - 200 g (can be whole grain)

rye flour - 200 g

any fillers to taste and desire (various types of bran, poppy seeds, flax, chia or sesame seeds, etc.)

Author

Cookinero

Total Reviews: 0

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