Swedish crisps with seeds

Category: Bakery products
Kitchen: swedish
Swedish crisps with seeds

Ingredients

corn flour 110 g
sunflower seeds 60 g
flax seeds 30 g
sesame 30 g
vegetable oil 45 g
boiling water 200 g
coarse salt

Cooking method

  • In a bowl, mix together the flour and all the seeds and make a well.
  • Pour in boiling water and vegetable oil (I had sunflower oil, odorless). Knead a soft, plastic dough.
  • Swedish crisps with seeds
  • Roll out the dough on baking paper into a layer about 2 mm thick. Transfer to a baking sheet and cut the dough into portions (it is very convenient to do this with a round pizza knife). Sprinkle with coarse salt.
  • Bake in an oven preheated to 150C degrees for 60-75 minutes. Be guided by your oven. The finished cake should be completely dry.
  • Cool and break into pieces.
  • Very tasty and aromatic creeps. They are good on their own, but with curd cheese, combined with a slice of fresh cucumber or lightly salted salmon - just a song! Highly recommend!

Time for preparing:

1 hour 15 minutes

Cooking program:

oven

Note

A source: 🔗

Tata
Sonadora, great I will definitely try.
MariS
And I love these crunches! : girl-yes: I just never tried to bake ...: pardon: But how delicious it is in such a combination - just a delicacy!
Man, why bake so long?
irysikf
This is what you need when you want to grow dark. Are they not very hard? Is this serving on a large baking sheet?
Doxy
Gee, I've already kneaded, rolled out and put it in the oven! I love finkrisps, I hope THIS will be like them)) I also had to attach corn flour, although it seemed to me that it would be tastier with rye flour, so I made 55 grams of corn flour and 55 grams of rye. Flaxseed has been replaced with black sesame.
A portion is designed for a large baking sheet, in my 50cm oven I got a baking sheet + a little more. I kneaded the dough with a hook, as I dry everything - I will report!
irysikf
And I'll be next (just don't know when, what if today
Sonadora
Thank you girls! I would be glad if you like it. Today, while photographing, I could not resist and chewed a couple of pieces.

Quote: MariS
Man, why bake so long?
I don’t know, Marish. I got 70 minutes, after an hour of baking it was still a bit soft.

Quote: irysikf
Are they not very hard? Is this serving on a large baking sheet?
Pretty solid. My baking sheet is not the largest (oven - built-in).

Quote: Doxy
I love finkrisps, I hope THIS will be like them
No, it doesn't look like fincrisps.
lu_estrada
Sonadora, how I love crisps, thank you !!!
Sonadora
Lyudochka, Thank you for stopping by. I would be glad if you like this option too.
Admin

Manyashacrunch? Interesting crispbreads, I take as bookmarks, I love such culinary "trinkets"
Doxy
Manya, they crunch, how they crunch!
Quote: Sonadora
No, it doesn't look like fincrisps.
Well, in terms of crispness, finkrisps are clearly inferior to Swedish crisps!
The view, however, is a little strange - most likely due to rye flour, but it crunches excellently!
It seemed to me that the oil was too much and I would put less seeds next time, otherwise it turned out to be some kind of calorie bomb! 120 grams of seeds per 110 grams of flour is too much, you can safely halve it)))
I will repeat - definitely! THANK YOU!!!
Swedish crisps with seeds Swedish crisps with seeds Swedish crisps with seeds

Sonadora
Oh, Tanyusha, let's crunch ... Mine are like mice, they gnaw them all day.

Vera, cool flat lines turned out! It looks very appetizing with black sesame!
Quote: Doxy
120 grams of seeds per 110 grams of flour is too much, you can safely halve it)))
And on the contrary, it seemed to me that you can pour more. By the way, I also wanted to make rye flour by mixing it with whole grain wheat 1: 1.
Allegra
Super recipe, Dragged!
Sonadora
Sveta, I will be glad if it comes in handy.
Doxy
Quote: Sonadora
And on the contrary, it seemed to me that you can pour more. By the way, I also wanted to make rye flour by mixing it with whole wheat flour 1: 1.
Manya, saving seeds, in this case, saves the waist! ))
It seemed to me that flour can be anything! Itself is very sensitive to corn flour, I do not like it very much, but here it is not heard at all, as well as rye flour - strange even ...
Linadoc
Manka, great recipe! It suits me very much, I will try with a mixture of rye and wheat whole grain flour (to me, with Swedish roots, it seems more authentic).
Olya_
Manechk, I also liked the recipe. If I don’t forget to buy some seeds, I will definitely try to make them on the weekend. bookmark the recipe, thank you
Sonadora
Quote: Doxy
very sensitive to corn flour, I do not like it very much, but here it is not at all audible, as well as rye flour - strange even.
I don't think you can hear it because of the seeds.
Linadoc, Olya, thanks, girls. I'll look forward to it.
ang-kay
You are shameless, Manyasha!How can you scoff like that? I don't know what to grab at ?! Either bake buns, or crunches! : girl-th: Well .. growing!
Doxy
))) That's for sure - the whole forum, continuous "growJo" ...

Quote: Sonadora
I don't think you can hear it because of the seeds
Yes, because of the sunflower seeds, they are so active that sesame seeds are lost against their background ...
We ate the first batch, and I'll make the next batch from whole grain flour.
ang-kay
Quote: Doxy

))) That's for sure - the whole forum, continuous "growJo" ...
musya
here are my crunches!
Swedish crisps with seeds
Thanks for the recipe, it's very tasty, but I mixed another 50 g of flour c / s, because it turned out to be a dough that cannot be rolled out ... Maybe my scales are buggy? corn flour was from a freshly opened bag, it shouldn't have picked up moisture ... And there was no flaxseed, I replaced the whole amount with sesame seeds.
Sonadora
Quote: Doxy
We ate the first batch, and I'll make the next batch from whole grain flour.

Larissa, great crunches!
Quote: musya
it turned out dough that cannot be rolled out
My consistency was like a very soft shortbread, if not cooled. I rolled it out without problems, did not cover it with paper, it did not stick to the rolling pin.
musya
Quote: Sonadora
did not stick to the rolling pin.
but I just sticky like the scales are breaking but the crunches are cool!
Ksusha
Quote: musya
... And there was no flaxseed, I replaced the entire amount with sesame seeds.
The reason could be this - flaxseed draws water more than sesame.
musya
it can and pulls, but immediately the dough is not exposed Doxy I did it with black sesame instead of flaxseed, she did it with a mustache ...
Sonadora
I think it depends on the flour. I was probably happy with the dry one (the heating was turned off just a couple of days ago).

Olya_
Manechk, I am very grateful to you. This is such a tasty treat, I will cook all the time now.
Only I also had to add more flour. Added CZ. I don't even know how much, so by sight and by eye
Swedish crisps with seeds
Tata
Sonadora, thanks for the recipe. Very simple and delicious.
Made with rye and whole grain flour. The dough is really very sticky, but I did not add flour. She just stretched it over the paper with a wet spoon. Baking 50 min. Extraordinary crunches turned out.
Swedish crisps with seeds
Linadoc
Sonadora, sorry, didn’t have time to shoot !!! I took it with me on the road and for the first time to the dacha, because I plowed without stopping, and there was no time for feeding. Flew off in 30 minutes !!! I did, as I intended, from a mixture of rye and whole grain flour 1: 1. The only seed was flax. Well, very tasty, really !!!
Sonadora
Olya, Tata, oh, what delicious squares !!! Now I would love to crunch such a crunch!
Lina!
Girls, thank you very much! It's so nice that you liked the crunches.
irysikf
I made krypsiki completely from rye flour, sesame and pumpkin seeds, I didn't have flax. Tasty I will definitely repeat, thank you!
lappl1
Sonadora, thank you very much for the recipe, I really liked it. I will definitely do it, I will buy only the ingredients!
Kokoschka
What a great recipe I will definitely try!
Katko
Sonadora, thanks for the gorgeous recipe, just in time - I'm just looking for such "crunches"
I will definitely cook
can someone tell me: electric cabinet, in which mode is it better to bake? can dry better and faster with convection
Katena
thanks for the recipe

did today

Swedish crisps with seeds

I put less butter, the flour was corn + rye + bran, I didn't put the seeds, I put the coriander
the dough turned out to be liquid and sticky, probably due to rye flour, smeared it on the paper with a spoon
baked for 80 minutes
the taste is super, but how they crunch, you can now forget about the store
the only thing is that they completely stuck to my paper, I had to scrub with a knife, next time I will do it on a silicone mat
tatjana12352
Thanks for the recipe! GREAT! I have already prepared it, although I replaced the flour with lentil whole grain, the taste is amazing, there are 17.3 carbohydrates per 100 grams, if you eat everything at once, it may be deposited at the waist, fats do not have carbohydrates, they are all vegetable in the recipe. more. thanks again.
Rivka
Nice recipe, thanks!

I make it with finely ground corn flour exactly as per the recipe.
I had to add almost 70% more dough from the recipe, and still roll out the dough between two layers of protection. Otherwise, the sticky dough immediately remained on the rolling pin.
M @ rtochka
It is impossible to break away!
Swedish crisps with seeds
The dough is also watery, I poured flour according to the recipe, and there was clearly less water, but it was very sticky. Whole grain flour.
Delicious! And given the benefits, you can generally eat without stopping)))
With cheese ... yes dried breast ... mmmm
Katko
Nobody at Princesses tried baking?
M @ rtochka
Tried)
I rolled it out on a Teflon rug, cut it and carried it on it, you need to make sure that it does not burn.
Katko
M @ rtochka, Daria, Thank you)
What kind of flour did you have? and how many minutes to bake?
M @ rtochka
Whole grain flour (I let the dough lie down to make the flour swell), I just bought corn flour recently, I want to try it with it.
The dough is watery, I get it ... You have to look when kneading.
To be honest, I don't remember about the minutes. The main thing is not to overcook. They may still seem soft, but after cooling they harden. We must drop in, look.
You still have to bake and write yourself here
And then I didn't have molds, so I baked on the rug. And on the form should not fry so much from below.
Babovka
Thank you very tasty it turned out
Klimola
Sonadora, thank you very much!!! I didn't even expect it to be SO delicious !!! (y) I found a recipe, immediately kneaded ... corn flour + rye, sesame seeds, flax seeds, boiling water 160ml, rolled it out on a silicone carpet, cut it and put it in the oven ... all actions for about 7 minutes how now to resist, not to eat everything overnight oh, and if the curd cheese on top ...
Sonadora
Babovka, Olesya, I'm very happy about that.
Klimola, Olga, and if you put a leaf of lettuce and a slice of salted or smoked trout or salmon on top of the curd cheese ...
Klimola
I'll go and try almost everything I've tried
Sonadora
Ridiculous, right? This is what poor people do now when the night is outside. I feel like I'm going to bake now.
Klimola
why should I be alone for the night eat off try?
Crochet
Quote: Sonadora
vegetable oil 45 g

Manechka, girls, requires a collective mind, what do you think, what if the oil is completely eliminated, replacing it with an equal amount of liquid?

What is the meaning of the oil in this particular recipe?

Otherwise, due to the simplicity of my heart, I will exclude it and get some non-gnawable bread ...

P.S. I bake without oil, poured 245 gr. boiling water, dough, rolled out perfectly with a wooden rolling pin !!!

I'll tell you about gnawing a little later ...

Swedish crisps with seeds

P.P.S. Tasty up to three disgraces !!!

Kapets, I'm doomed to bake them for the rest of my life ... There is no one to blame well, maybe Manyunku , doomed herself ...

Manechka, come quickly here, I will kiss you !!!

By the way), baked with convection at 130 *, 45 minutes. In no case should you need more, but you can try less trosh.

Gnawing at altitude, what you need! They bite off very easily and crumble in the mouth like shortcrust pastry !!! Well, lovely, what a product it turned out!

And yet I didn't use salt at all, unexpectedly, but no one even noticed its absence !!!

And more ... and also I saved 45 gr. oils ...

And yes), I did not make any substitutions in the recipe, except for oil for water and the abolition of salt).

Whole grain corn flour), all seeds, strictly as indicated in the recipe).

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