TOP TIP: If you haven’t got any buttermilk, in a jug pour 70ml of lemon juice and top with 330ml of whole milk. Give it a stir and leave in the fridge for 20 mins and you will have buttermilk to use for the recipeGet ahead for Christmas. You can cook the loaves, cool them and freeze them if, like me you are making a lot. I then defrost them and slice them when they are still cold.The cooked crackers will keep in an air tight container for at least a month but you’ll probably eat them before the month is up.You will need 2 loaf tins.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 150 g plain flour
- 150 g malted brown flour wholemeal is fine if you can't get malted
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tsp bicarbonate of soda
- 70 g pumpkin seeds
- 70 g sunflower seeds
- 20 g linseed
- 100 g hazelnuts
- 170 g dried apricots roughly chopped
- 1 tsp rosemary chopped
- 55 g light brown sugar
- 400 ml buttermilk
Equipment
- 2 x 2lb loaf tins
Instructions
Cooking the loaves
- Preheat the oven to 180C fan. Butter or spray your tins.
- Put all the dry ingredients into a large bowl. Stir in the buttermilk until well combined. Divide between the two tins and bake for 30 mins. When cooked they should sound hollow when you turn them out and tap underneath. Leave to cool completely.I have found that putting them in the fridge helps to slice them quite thinly.
Slicing the loaves to make crackers
- Preheat the oven to 150C fan
- Using a really good bread knife, cut each loaf into slices. Lay them out flat on two baking sheets, you may have to cook them in batches if you run out of space. Put in the oven and bake for 15 minutes. Remove, turn them over and bake for another 15 minutes. I have found that this is not an exact science and towards the end of cooking I regularly check them for crispness. They should be hard.
- Remove from the oven and allow to cool on a wire rack then store in an airtight container
Nutrition
Calories: 85kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 97mgPotassium: 115mgFiber: 1gSugar: 4gVitamin A: 171IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!