Easter is upon us and I’m spending a relaxing Easter Sunday pottering around, catching up with season 2 of “Lie to Me”, wandering in and out of the kitchen, and wondering whether or not to cook something.
Recently, I read an interesting post on the rather wonderful blog emmycooks (http://emmycooks.com/2012/04/06/a-delicious-cracker-homemade-matzo-with-olive-oil/) which I am going to try soon. It reminded me of a recipe that I was itching to bake, but hadn’t yet got round to. Today I thought I’d try it out, it’s a crispbread recipe which was published in a Thermomix brochure written by some Bavarian TMX ladies. It’s also posted online in German under the following link. http://www.rezeptwelt.de/rezepte/kn%C3%A4ckebrot-aus-dem-bayernheft-etwas-erweitert/29494
I’ve wanted to make this recipe for ages because I love a particular brand of German crispbread containing pumpkin seeds and strewn with cheese. Unfortunately, this brand is sold in dinky cellophane and costs 11 Euros per kilo. I had all the ingredients at home, I had time for once, so I tried this out for you. Of course, you don’t need a Thermomix to make this, just grind your own spelt or wheat, or use spelt and wheat flour from the packet.
130 g spelt or wheat, whole grains
130 g porridge oats
130 g mixed seeds (sesame, linseed/flax, sunflower seeds, pumpkin seeds, etc)
1 1/2 tsp salt
50 g oil
400 g water
grated cheese for sprinkling over the crispbread after the first baking
What to do:
1. Grind the spelt or wheat grains for 30s/speed 10.
2. Add the remaining ingredients and mix REVERSE/10s/speed 4.
3. Leave the mixture to rest for an hour so that the grains plump up.
4. Preheat oven to 170C and cover two baking trays with baking paper. Divide the mixture equally between the two trays (I used the “one spoon for you and one for you”-technique), spread evenly using a palette knife. I didn’t spread the mixture all the way up to the sides of the tray as I didn’t want the crispbread to become too thin.
5. Bake at 170C for 20 minutes. Take the trays out of the oven, carefully cut the crispbread into the shapes you require (do it now, after the second baking it’s too late!) and then sprinkle the grated cheese onto the soft crispbread. Return to the oven for a second baking for another 20 minutes or until the crispbread has dried out properly.
Obviously, this crispbread can be varied in a great many ways: you can make it sweet, add spices, use up those last bits of musli or just play around until you are pleased with the flavour. I’m going to try a curry/fennel seed version and a chili one next time (which will probably be tomorrow because this batch won’t survive the evening).
Also suitable for elves.