Crusty bread

Step-by-step cooking

1. Step 1:

   

   The specified amount of products will be enough for two pans of very thin loaves or for one, but taller, soft inside. For thinner loaves, it is important to carefully monitor during baking so that they do not burn. In a large, spacious bowl, put the required amount of rye flour. Add fine salt.

2. Step 2:

   

   Add bran.

3. Step 3:

   

   Put the required amount of instant oatmeal. Mix it up.

4. Step 4:

   

   Add sunflower seeds, a little sesame, you can also add some useful flax seeds. Mix again.

6. Step 5:

   

   Now pour water in parts, stirring constantly. It will be gradually absorbed. As a result, you should get a soft sticky mass, more like wheat porridge. Spread the resulting mass on a baking sheet covered with parchment paper. If the paper is of high quality, then there is no need to lubricate it with oil, if there are doubts, it is better to lubricate the surface with used vegetable oil.

7. Step 6:

   

   The mass should be distributed over the baking sheet as thinly as possible, as far as possible. You can do this with a spoon or a silicone spatula. It can also work out smoothly if you dig a layer with a second sheet of paper and roll out the porridge through the paper to the required thickness. Then remove this layer of paper.

8. Step 7:

   

   Because the mass is very tender, it will not work to cut it into pieces, so we just outline the places of future cuts by simply pressing with a knife or a spatula, without mixing. You should get smooth, non-floating furrows.

9. Step 8:

   

   Put the baking sheet in the oven, preheated to 200 degrees for 20-30 minutes. The baking time depends on the thickness of the layer. The finished loaves should dry on top, stop sticking to your hands and darken evenly. Still hot crispy loaves need to be cut through to the end to separate the slices from each other and cool.