Ingredients
- 100 g buckwheat
- 100 g rye
- 250 g Wheat
- 1,5 - 2 MC Water
- 1/2 MC Sunflower Oil
- 1 1/4 tsp Rocksalt
- 3/4 MC mixed Seeds (Sesame Seeds, Poppy Seeds, Linseeds)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place buckwheat and rye into TM bowl and mill for 1 minute on speed 9.
Remove and set aside.
Place wheat into bowl and mill also for 1 minute on speed 9.
Add water, oil, salt, seeds and the flour/mix in bowl. Mix to combine 3 times on speed 5 for 10 seconds (maybe add some water).
Knead the dough on your ThermoMat. Roll out (5mm thick) and cut in squares.
Place on a tray (with baking paper) and bake in oven for 15 - 20 minutes at 180 - 200 C.
Tip
It keeps fresh and crunchy in an air tight container for a couple of weeks.
It is great as a little healthy snack (school snack) with cream cheese, dips, butter, jam etc.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Andrea, Just wondering how long the dough has to be kneaded. Also, would it be possible to do it in the TM bowl. End result looks yummy.
These look fantastic! I am looking forward to testing these in the Test kitchen! YAY!