POPPY RYE-SEED CRISPBREAD

POPPY RYE-SEED CRISPBREAD

Home-made crispbread is something I bake often at home, using poppy, sunflower or pumpkin seeds on the surface, and occasionally using oats, oatmeal or spelt in the dough. Makes 12.
- Nigel Slater

Ingredients

rye flour 100g
plain spelt flour 100g
oat bran 50g
easy-bake dried yeast 7g (a heaped tsp)
sea salt ½ tsp
honey 3 tsp
warm water 150ml
poppy seeds

Method

Put the flours and bran into the bowl of a food mixer, tip in the yeast and salt, then turn once or twice to stir evenly through the flour. Dissolve the honey in the warm water, then pour most of it into the flour, the paddle turning slowly. The dough needs to be soft but not sticky, so you may not need all the liquid.

Leave the mixer going for a good three or four minutes, until the dough comes cleanly away from the sides of the bowl.

Turn off the machine, remove the bowl, and leave the dough in a warm place, covered with a cloth, for about half an hour. Set the oven at 200C/gas mark 6.

Lightly flour the worksurface – I like to use a large wooden board – tip the dough on to it, then tear off pieces the size of a golf ball. Roll each piece out to roughly the size of a side plate and thickness of a 10p piece, laying each one on a baking sheet. With two baking sheets on the go I can bake eight at a time. Scatter lightly with poppy seeds, pressing them down into the surface with your hand.

Bake for 12 minutes, then transfer the breads to a cooling rack and leave for several minutes to crisp even further. They will keep in good condition in a tin for a few days.