Knackiges Knäckebrot in 30 Minuten - ganz ohne Mehl!

I'll show you now how you can easily make really delicious crumb bread. But before I start, I would like to show you my book again, Frisches Brot, in which you will not only find my best YouTube recipes, but also very exclusive recipes that you can only find in the book. You can get that everywhere online and in every bookstore on site. Basically, we only need two ingredients for the recipe, namely oat flakes and seeds. I use gluten-free oat flakes, but you can also use normal oat flakes. We need 70 grams of that. I put ground oat flakes on it. If you, like me, have a grain grinder, you should definitely grind your oat flakes yourself. Otherwise you can also buy them as oatmeal in the store. That's 70 grams too. And I put 70 grams of mixed seeds. Here are sesame, flaxseed and sunflower seeds. And last but not least, a teaspoon of salt. I mix that first and then I add 210 milliliters of warm water and three tablespoons of oil and mix the whole thing. You see, it's still really loose at the beginning. I cover the whole thing and let it stand for about 30, a maximum of 60 minutes. Yes, that looks good. Then we need a baking sheet lined with baking paper and spread the dough as evenly as possible. The amount is really enough for the whole baking sheet. If you can't spread it that well, you can dip your silicone spoon in water and that makes it a little easier to smooth it out. What I still need now are about 40 grams of mixed seeds and I distribute that here on my dough. When that is distributed, press a little so that half of it does not fall off afterwards. I preheated my oven to 170 degrees top and bottom heat and bake my crumb bread in it for 20 minutes. After 20 minutes I take the sheet out and cut it into pieces as I want it. I first straighten the edge and then portion it. Or if you like round crumb bread, you can also cut it out with such a ring. Now I bake the crumb bread for 30 minutes at the same temperature to the end. My crumb bread is ready, I now carefully pull it onto the grid. I let that cool down and the remains and also the small broken pieces are perfect as crackers. The question is, how do you keep it now? It is best to use a tin can or another airtight can. Nevertheless, it can happen that it loses a bit of crispness, then you just put it in the toaster and then you are as fresh as baked. If you know how to keep crumb bread, please write me in the comments. If you need recipe ideas until then, look in the book and we'll see you next time. By the way, if you want to cut them out, they look like this and I think that looks really great.