🍽️ Crunchy Whole Grain Flatbread

Name: Crunchy Whole Grain Flatbread
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g wheat whole grain flour; 250 g rye whole grain flour; 100 g oat flakes; 100 g flaxseeds; 1 tsp cumin (ground); 1 tsp coriander seeds (crushed); 0.5 cube fresh yeast (21 g); 1 tsp salt; 150 g natural sourdough; flour (for working)

266 kcal · 30 min · 4 servings

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Ingredients

250 g wheat whole grain flour
250 g rye whole grain flour
100 g oat flakes
100 g flaxseeds
1 tsp cumin (ground)
1 tsp coriander seeds (crushed)
0.5 cube fresh yeast (21 g)
1 tsp salt
150 g natural sourdough
flour (for working)

Instructions

1. Add both types of whole grain flour, 2 tablespoons of oats, 2 tablespoons of flaxseeds, cumin, and coriander into a large bowl.
2. Make a well in the center of the flour mixture.
3. Crumble the yeast directly into this well.
4. Pour about 50 milliliters of lukewarm water over it.
5. Cover the bowl and let the pre-dough rest for 30 minutes.
6. Add the salt and sourdough to the dough.
7. Knead the dough until it pulls away from the sides of the bowl. Use up to 350 milliliters of lukewarm water and take at least 10 minutes for this step.
8. Cover the dough again and let it rise for 30 minutes.
9. Preheat the oven to 200 degrees Celsius fan mode.
10. Knead the dough vigorously one more time after it has risen.
11. Divide the dough into 10 to 12 equal pieces.
12. Shape each piece into a flat bread.
13. Place the flatbreads on a baking sheet lined with parchment paper.
14. Sprinkle the breads halfway with the remaining flaxseeds and oats.
15. Bake the breads in the oven for 25 minutes until they are golden brown.
16. Remove the breads from the oven.
17. Let them cool on a wire rack.

Nutrition per serving

kcal: 266
Protein: 10 g · Fett/Fat: 6 g · Carbs: 43 g