Camelina Seed

Method

For the Seeded Cracker

1. Put everything in a larger bowl, mix well, add water and leave it for 20 minutes to soak up. You can also add other herbs/spices like cumin, fennel, caraway, or anything you fancy. If you add flakes as well, you may have to add more water, but everything is allowed.
2. Preheat the oven to 180°C and line a tray with baking parchment. When the seeds have soaked up the water and everything sort of sticks together, press the mix onto the lined baking tray using your fingers. Try to spread it as evenly as possible. Put in the oven and bake for about 35 minutes until it starts to brown. Optionally sprinkle with 20g of parmesan and put back in the oven for another 10 minutes. Keep an eye on it and if it's browning too fast, cover it with a sheet of baking parchment.
3. When one side is nice and crispy, take out the tray from the oven, cover the baked side with baking parchment and flip the cracker, so that the other side can crisp up as well. It should be quite easy as by now, it should hold shape. Put it back in the oven and bake until it's crispy as well, (if using) sprinkling it with 20g of grated parmesan. Once you're happy with the colour, take it out of the oven, let it cool down a little and cut into desired shapes and then let it cool completely. Keep it in an airtight container.

For the Roasted Cauliflower Fava Bean Dip

1. Set the oven to 180°C and line a tray with baking parchment. Mix the cauliflower, sliced onion and garlic cloves with the curry powder and turmeric and rub generously with olive oil. Roast until fragrant and golden brown.
2. When ready, let it cool down and in a larger bowl, mix the cauliflower, with smoked paprika, olive oil, rinsed and dried fava bean, tahini, lemon juice, salt and pepper and blitz until smooth. Season to taste and serve drizzled with olive oil and sprinkled with pine nuts alongside vegetable sticks and parmesan crackers.

Method

1. In a large bowl, mix together your bubbly starter with the very warm water. Next add your flour, mixing together until it’s completely incorporated.
2. Next fold in the salt, followed by the seeds. The mix will be thick and quite wet but that’s okay as there’s no need to knead! Using a wet dough scraper will help you bring the mix together.
3. Lightly oil your tin, making sure you cover the sides as well as the base. Use your dough scraper to tip the mix into the tin and gently smooth down the top to an even-ish surface. Sprinkle over a few more seeds, gently pressing them into dough.
4. Cover the tin with a damp tea towel or food-safe plastic bag and leave somewhere warm to ferment overnight.
5. The next morning, set your oven to 210 C. Once the oven is nice and hot, pop the tin into the centre of the middle shelf and quickly close the door. Bake the loaf for around 40- 50 minutes.
6. Once cooked, remove from the oven and use a spatula to carefully flip the rye loaf out of the tin and onto a cooling rack. This stops if from getting a soggy bottom.
7. The rye needs to be completely cool before you slice it, as otherwise it’ll fall apart. Some say it’s best to wait until the next day, but we’ll leave that up to you. Once you’ve started to eat it keep the loaf wrapped in a clean tea towel, to keep it fresh.