Whole Grain Small Bread
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- 50 g rye flour
- 150 g of whole grain wheat
- 130-150 ml of water
- 1 tsp. of dry instant yeast
- 1 tsp. of sugar
- 1/2 tsp. of salt
- 1 tbsp of oil
- sesame seeds, flax seeds (optional)
Step by step recipe description:
Combine all dry ingredients in a mixing bowl and mix well. Read the instructions on the packaging of the yeast and either dissolve in warm water and wait or add immediately to the flour.
Add water to dry mixture in small portions. Your might need a little more or less water, do not rush to pour the whole batch at once.
Flour your working surface, roll out the dough in a layer thickness of 1 cm. Coat the dough with oil, roll it into a ball and knead a few more minutes.
Cover the bowl with dough with a towel and leave in a warm for 30 minutes to rise. You can put it in the oven with the light on.
Roll out the dough in a layer no thicker than 1/2 cm. on a baking parchment or silicone mat. The thinner is the bread, the more crispy it is. Cut the dough into rectangles, prick with a fork, a knife, or any other suitable thing)).