Seedy crispbreads

Seedy crispbreads

By
From
The New Nordic
Makes
8-10
Photographer
Simon Bajada

Seeds and grains play a big part in new Nordic cooking. The climate isn’t well suited to growing wheat, so hardier grains such as oats, barley and rye – as well as seeds – are more popular. This recipe is quick to make, simple and delicious. Top the bread with prawn rora, slices of smoked salmon or simply smear with butter and sprinkle over a little flaked salt. Beware: they are very moreish.

Ingredients

Quantity Ingredient
120g plain flour
60g linseeds
70g sesame seeds
60g sunflower seeds
200g cold water
1/2 teaspoon salt
1/2-1 teaspoon toasted and ground fennel seeds, (optional)
1 teaspoon sea salt flakes

Method

  1. Preheat the oven to 200°C. In a bowl, mix together all the ingredients apart from the sea salt flakes.
  2. Using a spatula, spread the mixture over a sheet of baking paper. The aim is for it to be as thin as possible, without producing any holes. It can help to sprinkle a little flour over the mixture, then lay a second sheet of baking paper on top and roll over that. Slide the rolled-out dough on its sheet of baking paper on to a baking tray and sprinkle with the salt.
  3. Bake in the oven for about 30 minutes; it’s ready when the seeds release their oils turning the crispbread brown – just don’t let it get too brown.
  4. Allow the bread to cool completely on a wire rack then break into shards.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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