Sabtu, 05 Februari 2011

Swedish Flatbread - Knäckebrot

Trying to loose weight can be so difficult. Not that I really try that hard, but this flatbread eases the pain a bit. Whenever I'd like to have a snack the tin with this bread jumps right into my eyes and I'll have the flatbread instead of something sweet. It comes together in seconds, you stir together the ingredients, let it soak, smear the mixture on a baking tray and let it bake and dry in the oven. It tastes great with every kind of hummus, dip or by itself and stays fresh up to 4 weeks. Low calorie and absolutely healthy. 

Swedish Flatbread

100 g Rye Flour
100 g Quick Oats
100 g Oat Bran
50 g Wheat Bran
120g  Sesame Seed
60 g Flax seed
120 g mixed Seeds (e.g. Sunflower Seeds, Pumpkin seeds, Pine nuts)
2 Teaspoons Salt

Put all the ingredients in a bowl. Add 700 ml Water and mix well. Let stand for 30 minutes.
Heat oven to 175 C/335 F (Convection*) and line three baking trays with baking paper. Evenly distribute the mass on the baking trays in a thin layer. Bake for 45 Minutes, but open the door every 15 minutes to let the humidity escape.
Reduce the temperature to 100 C/215 F after 45 Minutes let it bake for another 30 minutes.
Let it cool on a rack and break it into pieces. 
Can be stored in a tin for up to 4 weeks.

*If your oven doesn't have a convection setting bake the trays one after the other

Tidak ada komentar:

Posting Komentar