Cranberry & pumpkin-seed crispbreads

Name: Cranberry & pumpkin-seed crispbreads
Total time: 1 h 15 min
Yield: 30 to 40 wafers
Ingredients: unsalted butter for greasing; 200 g wholegrain spelt flour; 150 g plain flour; 1 teaspoon bicarbonate of soda; ½ teaspoon baking powder; 100 g dried cranberries; 100 g pumpkin seeds; 75 g walnuts; 275 ml buttermilk; 1 large free-range gg; 3 tablespoons barley malt extract; fruit olive oil

Made with spelt flour & buttermilk

Vegetarianv

“A little sweet, a little savoury, these crispbreads are just the thing for your cheeseboard, pairing well with everything from a creamy Brie to a punchy Cheddar. ”

Makes 30 to 40 wafers

Cooks In1 hour 15 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Bread Baking

Nutrition per serving

Calories 106 5%
Fat 4.5g 6%
Saturates 0.7g 4%
Sugars 3.6g 4%
Salt 0.11g 2%
Protein 4g 8%
Carbs 13.1g 5%
Fibre 0.9g -

Of an adult's reference intake

Jamie Magazine

By Annie Rigg

Tap For Method

Ingredients

unsalted butter , for greasing
200 g wholegrain spelt flour
150 g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon baking powder
100 g dried cranberries
100 g pumpkin seeds
75 g walnuts
275 ml buttermilk
1 large free-range gg
3 tablespoons barley malt extract
fruit olive oil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Annie Rigg

Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4. Grease two 900g loaf tins and line the base and ends with baking paper, then set aside.
Sift the flours, bicarbonate of soda, baking powder, a good pinch of sea salt and a grinding of black pepper into a large mixing bowl.
Add the dried cranberries and pumpkin seeds. Roughly chop the walnuts, tip them in and mix to combine.
In a jug, mix together the buttermilk, egg, malt extract and 2 tablespoons of olive oil, and add to the dry ingredients. Mix well until combined and almost smooth.
Divide the dough evenly between the prepared tins. Fill it right into the corners, smooth the tops and bake on the middle shelf for about 25 minutes, until risen, firm and golden.
Remove from the oven and leave to cool in the tins for 3 to 4 minutes, then turn out onto a wire rack to cool completely.
Reduce to the oven to 160°C/300°F/gas 3.
Using a long, serrated bread knife, cut the cooled loaves into 2mm slices and arrange on baking sheets lined with baking paper.
Place on the middle shelf of the oven to bake for about 20 minutes – you may need to do this in batches – until the slices are crisp and very lightly toasted.
Leave the crispbreads to cool on a wire rack – they will keep in an airtight container for up to two weeks.