Swedish Crisp Bread

 

For our Australia Day BBQ last week, our guests (ahem, my FRIENDS) enjoyed making fun of me.  They joked that I made the plastic plates that we ate from, re-used the paper serviettes provided. 

This came after I had presented them with home-made dips and home made crispbread.  Seriously though, this was really yummy and super easy and makes a large quantity so easy to halve the recipe or use for a large gathering - or even freeze what you don't use.

The combination of fennel seeds and caraway seeds give it amazing taste - nice enough to eat on its' own or dip into your favourite dip (I served mine with pumpkin walnut dip and eggplant dip)

Ingredients:
500ml milk
1/2 tb honey
1/2 tb golden syrup
1 tsp salt
1 tsp fennel seeds
1 tsp caraway seeds
1/2 tsp dried yeast
120g plain flour
730g wholemeal flour

Method:
In a saucepan, to the milk, add the honey, golden syrup, salt, caraway and fennel seeds, heat until tepid (about 38 degrees c)

In a large mixing bowl or your stand mixer if it has a dough attachment, pour the yeast in and gradually add the heated warm ingredients until all in. 

Gradually add the flours, and knead until forms and elastic-like dough.

 Leave to prove for one hour.  Preheat oven to 220 degrees c.

Turn out dough onto floured surface - roll it out as THINLY as possible. Cut out or even press out with cookie cutter if you want a specific shape (personally I like odd bits!) and lay out on greased trays.

 Bake for about 3-5 minutes on each side (i.e. you'll need to turn them over. Allow to cool on trays for 5 minutes before transferring to cooling trays. Store in airtight container for 4 days or freezer for 2 months.

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