I love the taste buckwheat flour adds to baked goods. If you are in need of a quick buckwheat flavour fix, I’ve got a great buckwheat crackers recipe idea for you – a fantastic way of making quick crispbreads for when you need that savoury snack.
Buckwheat crackers recipe
This buckwheat crispbread goes well with smoked fish or cured meats, with cheeses and pickles. Break the crispbread into smaller bits and you can serve up a delicious bowl of buckwheat crisps with your favourite dip.
Buckwheat crackers ingredients
90gunbleached all-purpose flour
40gextra virgin olive oil or rapeseed oil
How to make buckwheat crackers
Preheat the oven to 180°C with two racks positioned inside and line two baking trays with baking paper.
Combine all ingredients in a bowl and form a dough. Ensure the dough is nice and smooth, not too runny and not too firm. Add a little more water if it's not very elastic.
Knead for a few minutes.
Lightly dust your work surface, and roll out the dough.
Cut into desired shapes -- squares or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake for around 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle.
Cool on a wire rack.
These crackers are delicious with cheeses and pickles or smoked fish and cottage cheese.
I love the flavour of malt and the sweet, fruity and slightly squidgy malt loaves which are brilliant for an afternoon snack, whether that’s at home or on a long walk with a hot cup of tea from the thermal flask. However, malt extract can also be a superb addition to a savoury loaf of bread and I wanted to share my malt bread recipe for a deliciously unique loaf.
“A typical non-diastatic product is the malt syrup that can be easily bought in jars at a health food shop. It is a sweet syrup, rich in maltose that can be used directly as yeast food. It also delivers that malty flavour, and by raising sugar levels it ensures bright crust colour because the yeast will not have had time to eat all the sugars present, and plenty will be left to caramelise in the crust.” See more about using malt in baking here.
Malt Bread Recipe
Malt syrup helps the rise of the dough and adds a slight tan color to the loaf. The fresh potatoes in this recipe will keep the baked loaf fresh for longer.
Malt Bread Ingredients
For the sourdough (‘Monheimer Salzsauerteig’)
Please note, this dough is using salt in the sourdough refreshment, so make sure you have more leftover starter in the fridge than you are using here as you will be using the full sourdough refreshment in the main dough.
If you’d like to find out more about this salted sourdough refreshment, take a look here. Benefits include a more intensive aroma and better crumb.
18g rye sourdough starter
90g wholemeal rye flour
90g water (ideal temperature for this process is 45°C)
For the main dough
30g wholemeal rye flour
480g strong white bread flour
3g dried yeast
1 tablespoon malt extract
How to Make Malt Bread
On day 1, prepare the Monheimer Salzsauerteig (salted sourdough) by combining the ingredients in a medium bowl. Cover and leave to rest at room temperature for 15 to 20 hours.
On day 2, peel the potatoes and finely grate into a large bowl.
Add the refreshed, salted sourdough (all of it), as well as all the other main dough ingredients into the large bowl.
Combine to form a smooth dough.
On a clean work surface, knead for 20 minutes.
Place the dough back into the bowl, cover and leave to rest at room temperature for 30 minutes.
Prepare a proofing basket.
Punch down the dough, shape into a loaf, cover with flour, then place seam-side up in the proofing basket.
Cover with a polythene bag and leave to prove at room temperature for about an hour.
Preheat the oven to 220°C (and if using a baking dome preheat this from cold at the same time).
Bake for 60 minutes. If using the baking dome, take off the lid for the last 10 minutes.