Heritage Grain Crispy Thins

These easy to make and delicious crisp breads are a fantastic alternative to cheese crackers. Straight forward to make and an impressive addition to a cheese board. This recipe was created by Eszter Faulkner, who won Sharpham Park’s recent soughdough competition. Serve them with a variety of soft and/or hard cheeses, or simply enjoy them on their own as a snack.

Heritage Grain Crispy Thins

Ingredients:

  • 1–2 tbsp of olive oil, plus extra for greasing
  • 300g/10 ½ oz/1 ¾ cups heritage flour
  • 2 tbsp spelt porridge flakes
  • 1tsp baking powder
  • ¼ tsp bicarbonate of soda
  • Good pinch of salt and pepper
  • 300g/10 ½ fl oz/1 ¼ cups milk kefir (alternatively, use 280ml/9 ½ fl oz/1 ¼  cups milk plus 1 tsp red wine vinegar
  • 60g/2oz/ ¼ cup molasses (date syrup or treacle would work well too)
  • 150g/5 ½ oz/1 cup dried fruits such as cranberries, cherries, chopped figs, sultanas, currants, apricots
  • 90g/3 ¼ oz/heaped ½ cup seeds of your choice such as pumpkin, sunflower, flax, chia and sesame
  • 140g/5oz/heaped 1 cup roughly chopped nuts such as walnuts, hazelnuts, pecans, almonds

 

MAKES: 30–40 thins

PREPARATION TIME: 30 minutes COOKING TIME: 1 ¼ Hours

 

Method:

  1. Preheat the oven to 180°C/350°F/Gas 4 and lightly oil a 900g/2lb loaf tin.

  2. In a large bowl, combine the flour, spelt porridge flakes, baking powder, bicarbonate of soda, salt and pepper. Stir well.

  3. In another large bowl, combine the kefir and olive oil, then whisk in the molasses. Add the dried fruits, seeds and chopped nuts. Add the bowl of dry ingredients to the liquid and mix thoroughly to combine.

  4. Pour the batter into the prepared loaf tin and bake in the preheated oven for 35 minutes. Remove from the oven and leave the loaf to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

  5. When the loaf is cold, preheat the oven to 150oC/300oF/Gas 2. Using a serrated knife, cut the loaf into 2mm/1/16in thick slices; lay them out in a single layer over a couple of baking trays. Bake for 30 minutes, turning the slices halfway through, until dried out and crisp.

  6. Leave to cool on the baking trays and, once cold, transfer the crispy thins to an airtight container and store for up to 2 weeks.
5th March 2019

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