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| 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
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This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme.
This Hearty Twisted Spelt Bread from Greens & Grains by Anne-Katrin Weber is a beautifully simple yet impressive loaf that celebrates the rich, nutty flavour of spelt. Combining spelt flour with pearled spelt adds texture and heartiness. This slow-fermented bread develops incredible depth of flavour and a wonderfully crisp crust. With its rustic twisted shape and chewy crumb, it’s perfect for tearing and sharing, serving alongside soups and stews, or enjoying simply with butter and salt.
A simple, deeply nourishing ramen that combines the rich, savoury flavour of Hodmedod’s Fava Bean Umami Paste with the nutrient-packed crunch of SUCSEED.
