Poppyseed Crispbread

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Poppyseed Crispbread
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
374
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie374 kcal(18 %)
Protein12.44 g(13 %)
Fat5.29 g(5 %)
Carbohydrates68.42 g(46 %)
Sugar added0 g(0 %)
Roughage10.79 g(36 %)
Vitamin A0.07 mg(9 %)
Vitamin D0 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.18 mg(27 %)
Vitamin B₆0.03 mg(2 %)
Folate72.84 μg(24 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.37 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.07 mg(0 %)
Potassium92.72 mg(2 %)
Calcium149.64 mg(15 %)
Magnesium33.91 mg(11 %)
Iron5.72 mg(38 %)
Zinc0.85 mg(11 %)
Saturated fatty acids0.39 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1 ¾ cups
1 ¾ cups
1 cup
1 teaspoon
All purpose flour (for working the dough)
0.333 cup
How healthy are the main ingredients?
salt

Preparation steps

1.
Put both types of flour and the rye in a bowl. Add the salt, 3 - 4 tbsp oil and approx. 350 ml lukewarm water. Knead using a dough hook to form a firm, smooth dough which comes away from the edge of the bowl. If necessary, alter the amount of water slightly. Cover and leave to rest for around 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
3.
Thoroughly knead the dough again on a floured work surface and divide into 6 pieces. Place on the baking tray. Brush with oil and sprinkle with poppy seeds. Bake in the oven for around 40 minutes until golden brown and crispy. Take the crisp breads out of the oven, carefully remove from the tray and leave to cool.