Chrono Bars

Chrono Bars


  • 250 g rye flour
  • 250 g integral spelt flour
  • 2 teaspoons Himalayan salt
  • 1 baking powder
  • 4 tablespoons olive oil
  • 350 ml water

For coating prior to baking:

  • 2 tablespoons olive oil
  • 4 tablespoons water
  • per one tablespoon seeds (pepita, sunflower, sesame)


Knead the dough as usually, mix dry ingredients, then add oil and water. The density should be like the classic chrono bread, i.e. like moist sand. Leave to rest 15 minutes. Since the mixture is moist and sticky, stretch it between 2 sheets of baking paper. It is best to have a height of about 1.5 cm. Sprinkle with mixture of seeds, cut into bars and put in preheated oven. Bake on 225 degrees about 40 minutes.

Chrono Bars

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