Spelt and anise crispbread

Spelt and anise crispbread

By
From
Scandinavian Baking
Makes
10
Photographer
Columbus Leth

This is my basic crispbread recipe, I just change the flour according to what I fancy or have in my cupboards. This contains different textures in one-and-the same bread, both chewy and crisp. It will last for weeks if kept in an airtight container.

Ingredients

Quantity Ingredient
50g fresh yeast
500ml lukewarm water
1 teaspoon salt
2 teaspoons whole anise seeds, plus more to sprinkle
1 tablespoon honey
100ml sunflower oil, plus more to brush (optional)
200g wholegrain stoneground spelt flour
250g white stoneground spelt flour, plus more to dust
200g rolled oats

Method

  1. Crumble the yeast into the lukewarm water in a large bowl, stir to dissolve, then add the salt, anise seeds, honey and oil and stir well. Now stir in both the spelt flours and the oats, then knead on a floured work surface. Return to the bowl, cover with cling film and leave to rise at room temperature for 15 minutes.
  2. Place the dough on a floured work surface and knead once more. Preheat the oven to 220°C.
  3. Divide the dough into 10 pieces and roll each piece out between two sheets of baking parchment to a quite big, round flat bread, as thin as possible. Relax: it doesn’t have to be even and holes here and there are fine (see the photo sequence overleaf for a visual reference).
  4. Place the crispbreads, still sitting on the baking parchment on which they were rolled, on baking trays, but remove the top layer of baking parchment. Brush with water or oil and sprinkle with anise seeds.
  5. Bake half – or as many as will comfortably fit – in the hot oven for five to eight minutes, then cool on a wire rack while you bake the rest.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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