Crisp bread with dates



How much do I love this recipe? Well..a lot. Being married to a Spanish man, I have learned about the importance of the starter, which as my husband would say, “opens the appetite”.Β  This tastes so wonderful with homemade tapenade, but really, it is delicious without anything on it! I found this recipe on That is a site worth checking out πŸ™‚

500 grams whole grain spelt flour
8 grams salt
1 tsp baking powder
15 grams honey
350 ml water
100 grams finely chopped dates

Mix all the ingredients, except the dates, to form a firm and flexible dough. Add the chopped dates and knead for a minute.Β  Let the machine run for 8-10 minutes to form a flexible and firm dough. Let the dough rest for at least one hour. You can leave it overnight t

Lightly flour your baking surface and turn out the dough. Divide it into 15-18 pieces. Roll out the individual pieces to 1-2 mm thick breads. (I made mine thicker)Put them on baking trays lined with baking paper and cook at 180 degrees Celsius for 10 minutes, turn and cook for an additional 5 minutes on the other side.
Some advice from the original blogger!
This crisp bread is not really properly crisp, even if you do roll it to 1-2 mm thickness. I don’t recommend cooking it too long to get it crisper either, but rather to let it dry on the counter over night after cooking it.
For serving, as the mentioned tapas side, it is a great addition. But it is also great by itself as a snack, breakfast or lunch. It goes very well with sweater spreads, such as jams and the Norwegian brown cheese, or with heavier and saltier cheeses like a blue cheese if you like that. The sweetness of the dates accompany the salty blue cheeses extremely well.

Enjoy!  Xxxx Natascha

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