Unfortunately I didn’t have all the ingredients to hand, so I made a few adaptations as follows:
- 1 1/2 cups Allison wholemeal seed & grain bread flour
- 1 1/2 cups white spelt flour
- 1 teaspoon fine-grain sea salt
- 1 cup warm water
- 1/3 cup rapeseed oil
All I have to say is – these crackers are additively delicious! I made a whole batch of crackers and proceeded to eat 90% of them in one sitting.
Some of the crackers as you can see from the photo above, had sesame seeds or Nigella seeds sprinkled on prior to baking. Others were left plain. This is a great recipe to experiment with. I have since given some, reluctantly, to family and how they are submitting orders for more.
Thanks 101 cookbooks for the inspiration, but not for the extra work or pounds I’m going to gain – oh dear! 🙂