A delicious crisp bread inspired by one of Holly’s trips to London when she and her great friend Meg headed to Ottolenghi in Islington for lunch. This is our take on the pack of gorgeously snappy and seedy crispbreads she brought back to Devon. The recipe will make a lot of crackers so keep them in a big tin and break off bits to snack on or to have with cheese and preserves.
Ingredients
- 9 oz 2 cups (250 g) strong white flour
- ⅛ oz ¾ tsp (5 g) fine sea salt
- 1⁄12 oz ½ tsp (3 g) fast acting yeast
- 5½ fl oz ¾ cup (165 ml) warm water
- 2 oz 2 tbsp (50 g) runny honey
- 1 oz 2 tbsp (30 g) each poppy seeds, sesame seeds, sunflower seeds and flaked almonds
- ½ oz 1 tbsp (15 g) fennel seeds
How to Make It
- Mix together the flour, yeast, salt and water in a large bowl.
- Turn the mixture on to a clean work surface and knead well for 5 minutes to get a smooth, soft dough.
- Put the dough back into a clean bowl and leave covered until well risen and puffy – about 1 hour.
- Mix the seeds and almonds together. Thin the honey by mixing in 1 tbsp boiling water.
- Cut the dough into 50 g/2 oz pieces and shape each one into a ball.
- On a floured surface, roll the balls into a very thin circle about 25 cm/10” in diameter and put the first one on to a well floured peel.
- Brush the top of the dough circle on the peel with some of the diluted honey and sprinkle over 1 tbsp of the seed mixture.
- Cook for 2-3 minutes until the dough is cooked through but not browning too much otherwise the seeds and almonds will go bitter.
- Take the bread out of the oven using a peel and place on a wire rack to cool and crisp up.
- Repeat until all the dough, honey and seeds are used up.
