Sourdough Crispbread
KronJäst- 2–3 sheets
- 40 min
- 2 hours 10 minutes
An absolutely delicious crispbread that’s perfect for any occasion—such as with a tasty salad or soup, with your evening tea, or why not just on its own when you’re craving something really tasty.
4.45/5
11 VotesHere's how:
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1
Dissolve the yeast in the water and add the chia seeds; stir and let stand for 10 minutes. Add the remaining ingredients and mix for about 4 minutes by hand or 2 minutes in a mixer.
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2
Let the batter sit at room temperature for 40–60 minutes in a covered bowl. The batter should have the consistency of porridge.
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3
Using a palette knife, spread the batter as thinly as possible onto 2 baking sheets lined with parchment paper. Let the baking sheets sit at room temperature for about 30 minutes.
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4
Bake the crispbread at 150 °C for about 30–40 minutes, or until it is hard. Let the crispbread cool on a wire rack. Sprinkle with a little flaked salt, break into desired pieces, and serve.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 240 g (about 4 dl) all-purpose flour
- 300 g (3 dl) cold water
- 52 g (4 tbsp) olive oil
- 6 g (1 tsp) salt
- 210 g (3 dl) sesame seeds
- 150 g (2 dl) pumpkin seeds
- 22 g (2 tbsp) chia seeds
Garnish
- flaked salt
The recipe comes from
kronjast.se
