Scandi Crispbread

After weeks and weeks of warm (actually, hot) Indian summer weather, it’s now turned ‘right nasty’ and thoughts are turning to more northerly fare. There are countless recipes online and in books for Scandi-style crispbreads. Here’s my version of one by Delphine Fortin www.delscookingtwist.com.

I changed the oil from olive to vegetable and the cuminseeds to caraway to make it feel a bit more Nordic, otherwise it’s pretty much as on her website. They’re loaded with seeds and good things, crisp and delish with soft cheese like Vacherin Mont d’Or (now in season) or a raw-milk Coulommiers or soft fresh goat’s cheese. Just watch out: they’re dangerously more-ish and quite good enough to nibble just on their own or with a warming glass of white port.

Makes 2 trays of crispbreads

100g rye flour

100g wholewheat flour

50g linseeds

50g sesame seeds

50g pumpkin seeds

Optional: 2 teaspoons fennel seeds

1 teaspoon caraway seeds

Plenty of flaky salt

50ml vegetable oil

150ml hot water 

  • Mix together in a bowl the flours, seeds and salt. Make a well in the centre and add the oil and hot water. Mix to a firm dough that doesn’t stick to your hands when kneaded briefly – add sprinkles of flour if necessary to firm it up.
  • Cut the dough in two equal-sized pieces. Place one piece on a large sheet of non-stick baking paper a bit bigger than your oven tray. Lay a second sheet of paper over the dough and roll it out to a rectangle, as thin as you can get it – about 30 x 35 cm. If you roll from corner to corner diagonally you’ll get a more even rectangle.
  • Once or twice during the rolling out process, invert the whole paper/dough sandwich, peel away the paper [the one that was below], stretch it out to get rid of any wrinkles or folds and lay it back on top. Continue rolling till dough is thin enough – don’t skimp on this step, it needs to be really thin.
  • Invert once more, peel away the wrinkled paper and lift the dough with its paper onto an oven tray. Run a knife across the top of the dough to score to the size of crispbreads desired (strips or squares). Sprinkle with more crunchy salt.
  • Repeat the rolling, inverting and re-rolling process with the second piece of dough sandwiched between two more pieces of paper, and lift the finished dough on its paper onto a second baking sheet.
  • Heat the oven to 180C.
  • Bake the two trays for 15 minutes. Reverse the trays (so they bake evenly) and bake for another 15 minutes or until golden and crisp.
  • Lift the crispbreads on their paper onto racks to cool. Break along the lines of the scoring and store the crispbreads in a tin or Tupperware.

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