Crispbread with lentils and sunflower seeds
KronJäst- 2–3 sheets
- 45 min
- 3 hours 15 minutes
A really delicious crispbread with lentils and sunflower seeds, topped with a little flaky salt. The batter is runny, so spread it thinly on parchment paper using a palette knife or a spatula. Perfect for munching on with a meal or as a snack.
4.29/5
7 VotesHere's how:
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1
Day 1:
Pour the lentils into boiling water, let them cook for 10 minutes with ½ teaspoon of salt. Drain the water, cover with plastic wrap, and let them sit at room temperature overnight.
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2
Day 2:
Dissolve the yeast in the water.
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3
Mix all the ingredients, including the lentils from Day 1, for about 4 minutes by hand or 2 minutes in a food processor.
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4
Let the batter sit at room temperature for 2 hours in a covered bowl.
The batter should have the consistency of porridge.
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5
Using a palette knife, spread the batter as thinly as possible on 2–3 baking sheets lined with parchment paper. Top with flaked salt.
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6
Let the sheets sit at room temperature for about 30 minutes.
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7
Bake the crispbread at 150 °C for about 30–40 minutes or until it is hard. Feel free to open and close the oven door a couple of times while baking to let some moisture escape.
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8
Let the crispbread cool on a wire rack.
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
- 25 g (0.5 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 240 g (4 dl) all-purpose flour
- 300 g (3 dl) cold water
- 26 g (2 tbsp) olive oil
- 6 g (1 tsp) salt
- 124 g (2 dl) sunflower seeds
- 150 g (1.75 dl) red lentils, uncooked
- 150 g (1.65 dl) green lentils, uncooked
- ½ tsp (3 g) salt
Topping
- flaked salt
The recipe comes from
kronjast.se
