These light, crisp flatbreads are very quick and easy to make and are a healthy accompaniment to a cup of tea or coffee, or as a mid-morning snack. They are glazed with sugar, which you roll them out with, which gives them a nice sheen when they’re baked.
400g Plain Wholemeal Flour
50g Oat Bran
1 tsp Salt
1 tsp Mixed Spice
2 tbsp Rapeseed Oil
140 g Currants
200-225 g Milk
150 g Caster Sugar
To make the flatbreads:
Put the flour, oat bran, salt, mixed spice and currants into a large bowl and mix roughly with one hand.
Gradually add the milk to the dry ingredients, bringing everything together with your hand. Only add enough milk to combine the ingredients – stop as soon as they start to resemble dough. Too much milk can make the mixture too sticky to work with.
Tip the dough onto a lightly floured surface and knead for a minute or so until the ingredients are well incorporated and it is smooth and even.
Divide into four pieces (I used a Scottish scraper for this), and flatten each one into a disc, roughly 10cm in diameter.
Wrap each disc in cling film and place in the fridge to chill for around 45 minutes. If you are in a rush, you could put them in the freezer for 15-20 minutes instead.
Preheat the oven to 200 degrees Celsius and line two baking trays with parchment (these will be baked in two batches).
Once chilled, take a piece of greaseproof paper from one of the trays. In the centre, place a small mound of around a quarter of the sugar and place your disc of dough on top. Roll out evenly, turning a quarter turn after each roll, until the dough is about 2mm thick (the thinner you roll your flatbreads, the more crisp they will be!).
Pierce the dough with a fork at roughly centimetre intervals all over. This prevents areas of the dough bubbling up, which can lead to an uneven bake.
Once you have rolled out two discs (the other two can remain in the fridge/freezer until needed), carefully lift the greaseproof paper containing the prepared dough back onto the trays and bake for 8-9 minutes, swapping the two trays around mid-way through baking.
Cut into slices whilst still warm and then cool the pieces on a wire-rack.
If the flatbreads are slightly pale in colour, or if they aren’t as crisp as you would like, you can place them (once cooled) back into the oven on their racks at 130 degrees for a further 15-20 minutes. This way they will be super crisp!
Enjoy! Don’t forget to let me know how you go making these!
Whilst flicking through one of my Scandinavian baking books, I noticed that a few of the recipes call for oat bran or wheatgerm and this intrigued me. I’m all for healthy baking and, as I’ve said in previous posts, I am a lover of baking with a variety of different flours. So this bread incorporates a number of them, with a dash of oat bran for extra fibre-y goodness! The recipe that inspired this loaf was that of Norwegian ‘grovbrød’; a rustic brown loaf, great with thin slices of smoked fish and a squeeze of lemon. I chose to use rapeseed oil rather than olive oil as it has a more neutral flavour and I wanted to let the flours and grains do the talking. You needn’t add the honey, but I always think it adds to the flavour of wholemeal loaves.
100g Strong White Bread Flour
300g Strong Wholemeal Flour
50g Rye Flour
40g Oat bran
15g Rye Flakes
350-390 ml Tepid Water
10g Fast Action Dried Yeast
Tbsn Rapeseed Oil and extra for kneading.
To make the bread:
Measure out the flours, oat bran and rye flakes into a large bowl.
Add the yeast to one side and the salt to the other, avoid mixing the two as direct contact can retard the yeast.
Add the honey and rapeseed oil to the bowl.
Add roughly 350 ml of the water and begin to mix with one hand. Continue adding water until the flour is lifted from the sides of the bowl and the dough begins to come together.
Tip the dough onto a lightly oiled surface.
Knead until the dough is no longer sticky and has a silky, elastic texture. This may take substantially longer than a white dough to achieve this texture, so don’t give up! Also, this dough will seem tighter than other wholemeal doughs, I think this is on account of the oat bran, which soaks up a lot of water and makes the texture more dense. However, with some working it will become smoother and more like conventional wholemeal dough. I used a slightly different kneading technique, rather than holding with one hand and stretching with the other, I used both hands to roll and then fold the dough. As I say, this will take longer, but will achieve the right result in the end.
Leave the dough to rise in a lightly oiled bowl covered with a tea towel. Find a warm place for this one – rye flour doughs take marginally longer to rise, and I find that a warmer place than usual helps this process along.
Once the dough has doubled in size (after 2-4 hours), tip onto a lightly floured surface and pressed firmly into an oblong. Fold in the edges and press again to form an oblong the length of your 2 lb loaf tin. Roll the oblong and place into the tin, with the seem facing downwards.
Leave to prove until doubled in size (around an hour and a half). Meanwhile preheat the oven to 220 degrees Celsius. Place a baking tray in the bottom to heat up.
When your loaf has doubled in size, dust with wholemeal flour and cut a slash lengthways across the top with a sharp knife.
Boil a kettle full of water and pour into the heated tray, leaving it in the bottom of the oven.
Bake your loaf on the middle shelf for 35-40 minutes. When the loaf is done it will sound hollow when tapped underneath.
Leave to cool on a wire rack.
This bread is delicious eaten, as the Scandinavians would, for breakfast or lunch with slices of mild cheese (I like Emmental), some ham and maybe a pickle or two. It is equally as delicious with smoked salmon or Gravad Lax and a squeeze of lemon. I even love it toasted and slathered in butter with some sharp and sweet marmalade and a cup of tea – delish!
Enjoy Budding Bakers! Don’t forget to let me know how you get on 🙂