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Spelt and rye crispbread
Makes 4 Cakes, Bread and Pastries
Ingredients
- 50g spelt flour
- 50g fine rye flour
- 100g plain flour, plus extra to dust
- 100ml beer
- 1⁄2tsp salt
- 1tsp cooking oil
- 1tbsp pumpkin seeds, finely chopped
Method
Blend all the ingredients in a food processor on medium speed for approx. 5 minutes to make a dough. Knead it, then cover with cling film and set aside to rest for 15 minutes.
Preheat the oven to 200C/ 180C F/Gas 6. Line a baking sheet with baking paper. Divide the dough into 4, dust the work surface with flour and roll out each piece as thinly as possible, to approx. 2mm. Transfer the rolled out dough to the prepared baking sheet and prick with a fork.
Bake for 8–12 minutes until golden, then remove and leave to cool on an wire rack before serving with butter or the accompaniments of your choice.
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