We often make our own bread at the Backhouse Garden Café using our own Barley grown at Rossie Estate.
Rustic Flat Bread
This rustic flat bread has a satisfying nutty taste and crunchy texture around the edges. It’s great served with soups and stews, or salads. Tasty on it’s own, spread with honey or avocado as a snack or light meal, best served warm, straight from the oven.
As it is wheat-free, this bread does not contain the amount of gluten that a wheat-based loaf would, so therefore it does not puff up and create a light, airy bread like wheat-based loaves. It is more a cross between a flat-bread and a cracker, crunchy around the edges, it feels much more substantial than a typical airy loaf. Chewy in the middle, crunchy around the edges and much more flavourful than wheat flour and it is vegan as well.
2 cups barley flour
2 tsp wheat-free baking powder
1 tsp sea salt
3/4 cup water
2 tbsp olive oil
1 tbsp flaxseed (linseed)
2 tbsp sunflower seed
- Preheat oven to 200 C/400 F. Lightly oil a baking sheet. Sift the flour, baking powder and salt into a mixing bowl. You can use a fine-mesh strainer instead of a sifter. Just use a spoon to tap the sides of the strainer to sift the dry ingredients through the mesh. You can also use the spoon to ‘stir’ the flour if you prefer, make sure the spoon is touching the bottom of the strainer and stir in a circular motion just inside the rim of the strainer.
- Once all the dry ingredients are sifted, blend the water, olive oil, flaxseed and sunflower seeds in a high-powered blender until liquefied. The non-vegan version calls for cream and milk, so you’re creating a seed milk substitute. Fold this seed milk into the flour and mix until it forms a dough.
- Turn the dough out onto a lightly floured surface, and using your hands shape it into a flat round shape about 1 cm (1/2 inch) thick.
- Slide the loaf onto the baking sheet and use a knife to score the top of the loaf to form the slices. Then using the prongs of a fork, make indentations all over the top of the loaf.
- Bake until pale golden in colour, about 15-20 minutes. Cut or break into wedges along the score lines and serve warm.