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Spelt crispbread with sesame seeds

Spelt crispbread with sesame seeds

An event on their own and even better as a condiment – our recipe for Spelt crispbread with sesame seeds impresses wherever it goes. Haute crisps to garnish any cheeseboard or tapas serving, their simple ingredients demonstrates the power of unsaturated flavour. Experiment with other spices or seeds on top.

1 hr 5 min 1 portion
Nutty Starchy

ingredients

  • 250 ml milk
  • 10 g yeast
  • 2 tbsp sesame seeds
  • ¾ tsp coarse salt
  • 250 g wholemeal spelt flour
  • 75 g plain flour

preparation

Heat the milk until it is just warm to the touch. Pour the milk into a bowl and dissolve the yeast in it. Add the sesame seeds, salt and 2 types of flour (reserve some of the flour for later). Beat all the ingredients for the dough with a large spoon. Let the dough rise, covered, for approx. 30 min.

Pre-heat a baking sheet in the oven. Tip the dough out onto a floured surface and knead thoroughly. Divide the dough into 2 portions and roll each one into a rectangle (approx. 30 x 40 cm) – make sure there is plenty of flour on the worktop. Cut the dough into 24 squares (approx. 10 x 10 cm). Place the squares on sheets of baking parchment and prick with a fork. Slide the baking parchment onto the hot baking sheet, and bake – one tray at a time – on the highest shelf. Bake for about 5 min. at 225°C on one side, then turn the crispbread over and finish baking.