Jamie Magazine
By Annie Rigg
1 hr 15 mins plus cooling
Not Too Tricky
makes 30
About the recipe
A little sweet, a little savoury, these crispbreads are just the thing for your cheeseboard, pairing well with everything from a creamy Brie to a punchy Cheddar.
Recipe From
Ingredients
unsalted butter, for greasing
200g wholegrain spelt flour
150g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
100g dried cranberries
100g pumpkin seeds
75g walnuts
275ml buttermilk
1 large free-range egg
3 tablespoons barley malt extract
fruity olive oil
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease two 900g loaf tins and line the base and ends with baking paper, then set aside.
- Sift the flours, bicarbonate of soda, baking powder, a good pinch of sea salt and a grinding of black pepper into a large mixing bowl.
- Add the dried cranberries and pumpkin seeds. Roughly chop the walnuts, tip them in and mix to combine.
- In a jug, mix together the buttermilk, egg, malt extract and 2 tablespoons of olive oil, and add to the dry ingredients. Mix well until combined and almost smooth.
- Divide the dough evenly between the prepared tins. Fill it right into the corners, smooth the tops and bake on the middle shelf for about 25 minutes, until risen, firm and golden.
- Remove from the oven and leave to cool in the tins for 3 to 4 minutes, then turn out onto a wire rack to cool completely.
- Reduce to the oven to 160°C/300°F/gas 3.
- Using a long, serrated bread knife, cut the cooled loaves into 2mm slices and arrange on baking sheets lined with baking paper.
- Place on the middle shelf of the oven to bake for about 20 minutes – you may need to do this in batches – until the slices are crisp and very lightly toasted.
- Leave the crispbreads to cool on a wire rack – they will keep in an airtight container for up to two weeks.
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