Coarsely crush the five-grain and oat flakes in a hand mixer and knead into a dough with the remaining ingredients, adding 100 ml of hot water. The dough should be firm, but a little bit sticky.
Shape the dough into a dumpling and roll it out on the seeded oatmeal. Cut crispbread slices from the dough, place them on parchment paper and bake in the oven at 175 °C for about 40 minutes.
Cool on a cooling rack.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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