18 August, 2009

Crispy Bread



We just got back from a three-week vacation in Germany. It was lovely! Nice weather: sunshine, fresh to warm 20 to 25 degrees, nice wind, occasional rain or thunderstorm. A welcome change to the blistering heat and sand storms of Dubai that has us back now. Lovely traditional home-made foods and cakes at my family's and public places... some of those recipes will appear here in my blog sooner or later. Lots of little or big excursions and meetings with old friends and family. It was wonderful and we all relaxed.
At the same time, it's nice to be back home after three weeks. I missed my little cooking experiments, and our very own traditional homemade foods.
Anyway, here we are. There will be a lot of things to cook and bake and blog in the next couple of weeks. So let's start.


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CRISPY BREAD

125g oat flakes
125 g wholemeal wheat flour
400ml water
1 teaspoon salt
60g sesame seeds
60g flax seeds
60g sunflower kernels
60g pumpkin seeds
1 teaspoon oil
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Mix oats and wheat flour Add the water and stir until you get a thick liquid. Leave aside for about 1 hour to soak.
Add salt, sesame seeds, flax seeds and sunflower kernels. Spread the oil evenly on a baking tray and then spread the dough evenly in a thin layer. Sprinkle more seeds on top according to your taste.
Bake at 175 degrees Celsius for about 60 minutes or until brown and crispy. After 15 minutes baking cut strips or triangle shapes into the dough in order to break them into portions after the baking.
After about 45 minutes you should check more often on the bread as it burns rather quickly.
Once it's finished pull them out and let them cool on a grill.

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