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
- 120 g whole-wheat flour
- 90 g unbleached all-purpose flour
- 90 g buckwheat flour
- 15 g sesame seeds
- 4 g salt
- 40 g extra virgin olive oil or rapeseed oil
- 120 g water as needed
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.