Crispbread can make you think of dull diet fodder, reminiscent of corrugated cardboard and only willpower makes you crunch your way through it. However when you make your own, you have a wonderful thin crispy wafer that can be flavoured with whatever you have in the cupboard. Herbs, garlic, flaxseeds, Paprika, cheese or any twist you choose. The secret to good crisp bread is that you have to roll it really, really thin and bake it in a hot oven.
Use a cookie cutter to cut hearts or circles, don’t use very pointy shapes as the ends burn too easily. These make a great gift tied with ribbon or as an tasty extra with a wonderful soft camembert or brie as a hostess gift. Break into random shards and dip into cheats hummus or guacamole, top with smoked salmon and mandolin sliced radishes or pickled cucumbers. The options are endless. I love them just as they are, chunky with seeds as an accompaniment to a dry white wine.
- 230g Rye flour
- 130g Plain flour
- 2 level tsp salt
- 1 level tsp of quick acting dry yeast
- 230mls of tepid water
- 150g Mixed seeds, I used pumpkin, sunflower, flax and sesame seeds.
- Put the rye flour, plain flour and salt into a large mixing bowl and stir to combine. Sprinkle over the yeast and stir again.
- Make a well in the centre and add the water and gradually stir the flour into the water using either a wooden spoon or your hands until you get a firmish dough.
- Turn out onto a lightly floured work top. Knead for about 5-7 minutes until the dough feels smooth and elastic. Place into an oiled bowl and cover with cling film or a damp tea towel and leave in a warm place, not the oven, for 1-2 hours until the dough has doubled in size.
- Preheat oven 220c, 200c fan, gas mark 7, 425f
- After the dough has risen turn it out onto a clean work top and cut in half, place half the dough back in the bowl and cover. Set aside. Roll out the dough between two sheets of parchment paper until it's very thin, about 2mm.
- Sprinkle with the seeds and roll just enough to press the seeds into the surface. Prick all over with a fork.
- Now cut into shapes (or bake as one sheet and break into shards once cooled.) using a cookie cutter, peel off the pieces you don't need and leave the shapes on the parchment without moving them. Place the parchment paper on a baking sheet and bake for 10 - 15 minutes, this will vary depending on how thinly you've rolled the dough. Be sure the crispbreads are cooked through, turn and bake on the reverse if necessary.
- You may need to cook these in batches, repeating with the dough still on one side in the bowl.
- Remember they wont be really crisp until they are cold. Store in an airtight container.
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