Young Comté and Scandinavian-style seeded crisp-breads
Recipe by: Chef Laura Pope
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Ingredients
- 115g coarse spelt flour or wholemeal flour
- 90g large rolled oats
- 60g sunflower seeds
- 35g sesame seeds
- 35g linseeds
- 1 teaspoons salt
- 270ml cold water
- Mix the dry ingredients together, then stir in the water to make a thick dough. Leave for 10 minutes to absorb the water and heat your oven to 160℃ fan / 180℃ normal.
- At this point, if the mixture seems too thick, you can add a tablespoon or two more water until it is a more workable consistency (some flour is more absorbent than others). Put one third of the mixture onto a reusable non-stick baking tray liner sheet (baking parchment is no good as it will stick) and then place another sheet over the top. Using a rolling pin or cake icing smoother, roll out the mixture as thin as possible between the two sheets (you want a thin, even layer so they cook uniformly, but don’t worry about making the edges perfect and neat - these have a rustic look), peel off the top sheet and place the bottom sheet onto a baking tray. Do this with the rest of the mixture so you have three trays ready for the oven.
- Bake in the oven for 15 minutes, then change the baking trays round (rotate each one and move the shelf position) and cook for another 15 minutes, change them around a final time and bake for a final 15 minutes - 45 minutes in total until the crispbreads are golden brown. If they do not seem quite dry enough, turn off the oven, open the door slightly and leave them to cool in there. They can finish cooling on a wire rack and can be broken up into pieces or left whole if you prefer.
- These will keep for up to 2 weeks in an airtight container, but are at their best eaten within the first week. You can easily double the quantities to make more.
