Sprouted Wheat Crispbreads
Description
I will explain in more detail below. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
First, you need to sprout the wheat. Rinse it, then soak it overnight in clean water.
- 3
Step 3
Drain the water, then transfer the wheat to a deep bowl. Cover the top with a damp napkin or cheesecloth.
- 4
Step 4
The first small sprouts will appear as early as the next day. Keep moistening the napkin constantly so the wheat does not dry out.
- 5
Step 5
Wait until the sprouts become more noticeable. Usually 2-3 days is enough; it makes no sense to sprout wheat any longer.
- 6
Step 6
Rinse and grind the wheat in a blender. Add water and vegetable oil until smooth. It is better to pour in the water gradually; you may need slightly less than the amount specified.
- 7
Step 7
Add salt and spices. Stir once more.
- 8
Step 8
Spread the resulting mixture onto a baking sheet. Smooth it out to a thickness of 3–4 mm. Shape the layer into a rectangle.
- 9
Step 9
Sprinkle the top with sesame, flax, and poppy seeds. Use a knife to divide the sheet into rectangles or small squares. Bake the crispbreads in the oven at 150°C for about 45–60 minutes until golden brown.
- 10
Step 10
Sprouted wheat crispbreads are ready, enjoy your meal!