Rye crispbread rolls with roasted vegetables, pearl barley and goat’s cheese, using Michael Stoate’s Cann Mill #StoatesFlour Stoneground Organic Rye Flour. Subscribe to @BakeryBits newsletter to get the recipe.
By slightly enriching a simple crispbread mixture, it gains enough flexibility to wrap around a filling and adds a texture which is tenderly crisp rather than grainy and brittle.
Here, the filling is based on a traditional Swedish dish of barley with root vegetables – korngryn och rotsaker – and I must say they are utterly delicious together, especially when eaten with a spoonful of very mustardy mayonnaise. The dough is super-easy and unleavened, just stir the wet ingredients together, then mix in Stoate’s Organic Rye Flour, with some of their Organic Strong White Flour to help the dough stretch as you roll it with the #kruskavel beech knobbly rolling pin
Though I’ve used pearl barley, you could use any cooked grains for this. In fact, Bakery Bits has a big selection of whole grains like rye, spelt and wheat, from excellent millers like @gilchesters and Jon Cook’s @fostersmill, all excellent when boiled until tender and used here.
And great for car journeys. Back when #stormdennis was pelting down I had to pull off the #m1motorway as the car was skidding hellishly in the rain and wind. These rye crisp bread rolls were just the sturdy’ing food I needed, eating them while #enniomorricone’s theme from #thegoodthebadandtheugly played on @bbcradio3 in the car
