On April 24th, 2016, I went to Helsinki Coffee Festival with my friend Helena. While Helena is utterly a coffee person, I am a tea person, however I wanted to go to the festival and check what’s going on in coffee world and taste some things. In the end I just drank a very bitter espresso and ate frrrrresh churros, and I bought a brand new cookbook in Finnish: “Kahvin Kanssa”, meaning “With Coffee”. This crispbread is an adaption of one from that book.

 

 

The original recipe uses smoked salt spread on top. I don’t like, no corrected, I can’t stand, anything smoked anymore (unless it is a groundbreaking taste and idea..). This is just because when I was on a horrible diet 4 years ago, I ate incredible amount of smoked salmon (or any other fish) and I believe I’ve filled my lifetime quota of smoked food. Whenever I come across smoked fish now, I feel bad, my stomach startles badly. And anything smoked reminds of smoked fish. But you can feel free to use smoked salt for this recipe if you like it and have it.

 

So instead of the smoking salt, I used my new favourite vintage merlot sea salt that I bought from Stockmann about two months ago. It is a blend of sea salt with wine powder and natural wine flavours. On the package, it says that it is especially a good match with steak and poultry, but I’ve been using it for many different dishes, including bread like this one.

 

 

 

The bread is very fast and easy to make and can be stored for at least a week, but it is so tasty that I doubt it will stay that long without being eaten. As it has no dairy products, it is a vegan bread however if you are not following vegan diet, then I do recommend eating it with some butter. Enjoy your recipe!
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Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(makes 2 pieces, each roughly about 30x40cm in size)

 

Printable PDF-recipe (no photos)

 

5 dl / 2 cups + 1 tbsp + 1 tsp all-purpose flour*
1 tsp baking powder
1 tsp salt
5 dl / 2 cups + 1 tbsp + 1 tsp seed mixture**
1 dl / 1/3 cup + 1 tbsp + 1 tsp olive oil
3 dl / 1 cup + 4 tbsp water in room temperature
1 tbsp vintage merlot sea salt (or another type of salt you like / have)

 

*You can use the same amount of gluten free flour mix if you want.
**I used a mixture of sesame seeds, black sesame seeds, flax seeds and sunflower seeds, all of which are same amount more or less.

 

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1. Preheat the oven to 180C.

 

2. In a medium bowl, put flour, baking powder and salt and whisk / mix.

 

 

 

 

 

3. Add the seeds and whisk / mix well.

 

 

 

4. Add olive oil and water and whisk until all dry ingredients are moist.

 

 

 

 

5. On an oven tray with baking sheet, put half of the dough. Spread the dough as evenly as possible, smoothing with a spatula. Put a second baking paper on top and make the whole dough spread even.

 

 

 

 

 

6. Sprinkle the special salt you are using on top. Put it in the oven, in medium rack and bake for 25-30 minutes or until the bread browns a little. Do the same for the remaining dough. Roughly break into pieces once out of the oven. Enjoy!