Seeded crisp breads
I have had a lovely morning searching the net for recipes for crispbread, and not found what I want. This afternoon I have made my first experiment in designing my own, and I think the results are worth sharing.
- 8oz stone ground flour
- 8oz mixed grain flour available for bread making
- 2 oz rolled oats
- 1 level tsp salt
- 1/2 tsp baking powder
- 1tsp sugar
- 4oz butter, chilled
- 1 tbs flax seeds
- 4tbs pumpkin seeds
- 4tbs sunflower seeds
- 2tsp honey optional
- 4 oz water, plus 1-2 tbsp, if needed
Combine flours, oats, baking powder and salt. Rub in the butter in small pieces until it is well dispersed. Stir in the flax seeds and 2 tbs each of pumpkin and sunflower seeds. Add water and honey until the mixture starts to come together into a medium textured dough. Refrigerate the dough for about 1/2 hour.
Preheat the oven to 375F.
Flour a board and roll out the dough into a rectangle 8” x 6” then sprinkle right to the edges with the remaining seeds. Continue rolling the rectangle until it is 1/8th” thick and the seeds are well pressed in (about the depth of a commercial crispbread) Trim the sides (these can be balled up rerolled and also cut in fingers)
Cut the width into 5 equal strips, pressing a sharp knife firmly down to cut the nuts and the strips by 4 giving 20 fingers and place on oiled baking sheets. Roll out the trimmings and cook with the fingers.
Bake for 18-25 minutes, until edges are brown.
For serving with aperitifs 1 ¼” squares are very useful topped with cream cheese, soured herrings etc.
Cool completely and store in an airtight container. Several of the seeds will fall off, they are delicious in a salad.
Chocolate chip cookies