Option 1 - with guten
100g rye flour
100g all-purpose flour (you can replace with rolled oats)
Option 2 - without gluten
100g Buckwheat flour
100g gram flour
In both cases:
- 50g flaxseeds ( I didnt have these, so substituted sunflower seed)
- 50) sesame seeds
- 50g pumpkin seeds
- Either: 2 teaspoons fennel seeds, cracked
- Or:1 teaspoon cumin seeds
- 3/4 teaspoon flaky salt
- 50 ml olive oil
- approx150 ml hot water
- Heat the oven to180°C. Take two large baking trays and a roll of parchment paper.
- Add all the dry ingredients to a very large, spacious bowl. Stir well with a rubber spatula, then tip in the oil and water. Stir well and use your hands to form a compact ball if needed. You may need slightly more or less water depending on your flour - you want a tacky, but not wet, dough
- Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.
- Remove the parchment paper on top and transfer carefully the flattened bread with the remaining parchment sheet into the baking tray.
- Lightly score into pieces with a sharp knife. Sprinkle additional flaky salt over.
- Repeat the same with the other half of dough.
- Place the trays in the oven and bake for 15 minutes. Swap the trays around and bake for 10 to 15 more minutes, until golden (but not burned!).
- Let cool and break into pieces, or crack along the scored lines with a heavy knife.
- Store in a airtight container for up to two weeks- although both batches I have made lasted 2 days.....
Well we are always on the search for a good savoury crispbread here - or a cracker if you prefer. The reason is mainly delusional - I like to snack, or "graze" as we call it now, and so am always looking for something with no or low added-sugar to have to hand for when the munchies strike. You can of course buy these, there are many types available but I baulk at the prices charged and never really trust what is in them.
So following on from Sesame Lavosh, for which you can find the recipe on here, I was casting my net wider and wanted to use some rye flour that I had - searching for the elusive Swedish crispbread kind of texture. Anyway I happened on this recipe and made it. Fantastic results, really snappy tasty crispbread which feel like they are doing you good. And the method of rolling between 2 sheets of parchment paper is also good - saves a huge amount of mess, and allows you to deftly handle what is otherwise quite a sticky dough.
So it is al the things a good recipe should be - quick, easy, satisfying and tasty. Saves money and feels healthy to boot.
Incidentally I have been playing aroudn with some gluten free and also keto type baking recently and I devised a gluten free alternative to the recipe here - and I have noted the alternative ingredients. The gram flour combined with cumin seed gives a deeply savoury and satisfying flavour. Please try them!