The flatbread, originally made from germinated wheat kernels without any loosening agent, baked at low heat. (or rather dried) The name is not given to the city of Essen, but to a Jewish community that arose in the 2nd century BC.
The cereal grains germinate for 2 days. Grind with water in a hand mixer (or with a blender), sieve. The juice can be drunk on the spot.
Mix the kneadable dough with the buckwheat flour, season to taste with the above spices. Leave to swell for half an hour, fold in the flaxseed.
Spread the dough on a baking tray coated with olive oil to form 2 patties. Bake in a heated oven at 50 °C for about 10 hours.
The bread will keep for about a week.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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