Why you should make crispbread
Making your own Crispbread is a great way to control exactly what goes into your snacks. This recipe avoids the preservatives and extra sugar often found in shop bought options. It is incredibly satisfying to hear that characteristic snap when you break a piece of fresh bread. You can easily adapt the seeds and grains to suit your own personal taste.
Step by step: crispbread
Mix ingredients: Start by combining the rye flour, plain flour and salt in a large mixing bowl. Pour in the warm water and honey then stir until a firm dough forms. Knead the dough gently on a floured surface for one minute until it is smooth.
Roll thin: Divide the dough into six equal portions to make it easier to handle. Use a rolling pin to roll each piece out as thinly as possible on a sheet of baking paper. The thinner you roll the dough the crunchier the final result will be.
Add seeds: Sprinkle the sesame seeds over the top of the rolled dough. Press them down lightly with the rolling pin so they stick to the surface. Prick the dough all over with a fork to prevent it from rising too much in the oven.
Bake: Place the dough on a baking tray and bake at 200C for about twenty minutes. Keep an eye on the oven as the edges can brown quickly. Once the pieces are golden and firm remove them and let them cool completely on a wire rack.
Good advice for making crispbread
To get the best result with your Crispbread you must ensure the dough is rolled out evenly. If some parts are thicker than others they might remain soft while the edges burn. Using a textured rolling pin can help create a traditional pattern but a regular one works just as well.
You can swap the sesame seeds for poppy seeds or fennel seeds for a different flavour profile. Always store the finished pieces in an airtight container to maintain their crispness for several days. If they do go soft you can put them back in a warm oven for a few minutes to crisp up again.
Find more ideas here:
salmon carpaccio,
whole-roasted cauliflower or
eggy bread.
