Naked Barley & YQ Crispbreads

by Sue Hudson August 11, 2016

This great recipe, inspired by traditional Swedish knäckebröd crispbread, is from baker Sue Hudson and makes use of our Naked Barley Flakes and Wakelyns' YQ Flour.

These delicious Naked Barley Crispbreads are based on the traditional Swedish knäckebröd, and are irresistible served with soft cheese, or eaten alone. Stored in an airtight container they will last for a couple of weeks, if you can resist eating them for that long!

Preparation time: 60 mins | Cooking time: 15 mins | Total time: 75 mins | Oven Temperature: 200C

Makes about 30

Ingredients

First Stage

100g Naked Barley Flakes
1tsp Easyblend yeast
150ml Lukewarm Water
50ml Olive Oil
1tbsp Sunflower Seeds (optional)

Second Stage

1 tsp Sea Salt, crushed
150g YQ Flour

Method

Mix all the first stage ingredients together and rest for 30 minutes to soften.
Add all the other ingredients and mix well in the bowl.
Place a handful of dough on to a sheet of baking parchment, put a similar sized sheet of parchment on top and roll flat with rolling pin. It should be about the thickness of a 50p piece, but if you prefer a thinner crispbread then that is also good!
Carefully peel off the top sheet of parchment and score the dough into strips or squares. Neaten the edges and add cutoff dough to the next batch.
Lift the crispbreads on to baking sheet and continue with the other balls of dough, using the spent top parchment for your base next time.
Bake in batches, 15 minutes or until baked to your preferred colour.

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