Bread crumbs

bread crumbs
Quantity Ingredient
0,2 l Milk
0,1 l Butter Milk
50 g Butter
450 g Wheat Flour Type 550
1 tsp Back Powder
1 packet Dry yeast
2 tsp Salt
3 tbsp Wheat bran

Crispbread tastes just as good for breakfast with jam as it does for dinner with cold cuts or cheese. If the bread is properly baked and dry, it can be stored for a few days, but freshly baked it is particularly crispy and aromatic. Pour the milk and buttermilk into a small saucepan together with the butter and heat lukewarm until the butter has melted. Mix type 550 flour with a level teaspoon of baking powder, 1 packet of dry yeast and 2 level teaspoons of salt. Add the milk and mix the dough with the dough hooks at low speed. Knead the dough for about 5 minutes at the highest speed, form it into a smooth ball, dust lightly with flour and cover the bowl with a plate. Leave the dough to rise in a warm place for about 20 minutes until it has visibly enlarged. Place the dough on a lightly floured work surface, knead again by hand and form into a long roll. Divide the dough into 24 equal pieces and roll out into small flat cakes, as shown in the picture above. Line three baking trays with baking paper, spread the bread crumbs on top, dust lightly with flour and cover with a clean tea towel. Allow the bread to rise for about 20 minutes. Use a meat tenderizer or fork to press a deep pattern into the crisps of bread. Preheat the oven to 220°. Shortly before baking, brush the bread crumbs thinly with water and sprinkle with wheat bran. Bake the trays one after the other for 11-12 minutes on the middle shelf until the crispbread begins to brown. The underside of the crispbread should feel dry. Place the finished bread crumbs on a grid to cool.

Servings: 24, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
91 kcal
14 g
2 g
2 g

(C)opyright by Marions Kochbuch