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Knaeckebrot / Crispybread


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Ingredients

Knaeckebrot / Crispybread

  • 100 g buckwheat
  • 100 g rye
  • 250 g Wheat
  • 1,5 - 2 MC Water
  • 1/2 MC Sunflower Oil
  • 1 1/4 tsp Rocksalt
  • 3/4 MC mixed Seeds (Sesame Seeds, Poppy Seeds, Linseeds)
  • 6
    35min
    Preparation 15min
    Baking/Cooking 20min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Place buckwheat and rye into TM bowl and mill for 1 minute on speed 9.

    Remove and set aside.

    Place wheat into bowl and mill also for 1 minute on speed 9.

    Add water, oil, salt, seeds and the flour/mix in bowl. Mix to combine 3 times on speed 5 for 10 seconds (maybe add some water).

    Knead the dough on your ThermoMat. Roll out (5mm thick) and cut in squares.

    Place on a tray (with baking paper) and bake in oven for 15 - 20 minutes at 180 - 200 C.

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Tip

It keeps fresh and crunchy in an air tight container for a couple of weeks.

It is great as a little healthy snack (school snack) with cream cheese, dips, butter, jam etc.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi Andrea,  Just wondering

    Submitted by MontoMum on 24. May 2013 - 10:27.

    Hi Andrea,  Just wondering how long the dough has to be kneaded.  Also, would it be possible to do it in the TM bowl.  End result looks yummy.

     

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  • These look fantastic! I am

    Submitted by guest on 26. April 2011 - 22:54.

    These look fantastic! I am looking forward to testing these in the Test kitchen! YAY!

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