There are wine flatbreads or crispbread on every supermarket shelf and there are no limits to the flavors. How much and which spices you use is up to you, but as always, the following rule applies: less is more!
Before the rolled out flatbreads come into the oven, they are sprinkled with various seeds. Black cumin, sesame, grain flakes or just coarse salt with a little caraway are suitable as a topping. Grated parmesan cheese also brings a great aroma, looks great and makes the snack cracker something special.
For 10 flatbreads / each 85-90g
- 150g Wheat flour Type 700
- 150g Water 10°C
- 1g Yeast
Hydration(TA): 200% DT: 20-24°C Maturity time: 18-24 hours in the refrigerator at 4°C
Seed mixture (Scald):
- 90g Seed mixture (recipe here)
- 10g Roasted sunflower seeds
- 90g Water 75°C
Stir together the seed mixture and cover, let it stand at room temperature for 2 hours.
- 301g Mature poolish
- 190g Soaker seed mixture
- 200g Wheat flour Type 700
- 50g Wholegrain spelt or wheat flour
- 90g White wine
- 12g Liquid barley malt
- 11g Salt
- 20g Margarine or sunflower oil
- 10g Yeast
- 5g Bread spice, optional
Mixing time: 6 minutes slow and 5 minutes fast DT: 22- 24°C
- Knead all the ingredients into a smooth dough.
- Then let the dough rest for 30 minutes.
- After the dough rests, weigh out 10 equal-weight dough pieces and loosely form into rounds.
- Cover and allow to relax and mature for 90 minutes.
- Before rolling out the oven must be preheated to 240C°!!
- Roll out the dough pieces with a round stick into approx. 20-24cm flats.
- Prick multiple times with a fork, brush with water and coat as desired.
- Bake without steam at 240°C reduced to 230°C
- Baking time of about 15-20 minutes.
- After baking let them cool on a cooling rack.