Cheese, Chutney and Hard Bread

Cheese, Chutney and Hard Bread

Makes 10 crisp breads and 1 jar of apricot chutney

Hard Bread:

Ingredients

  • 500 ml rye flour
  • 100 ml plain white flour
  • 25 g yeast
  • 3 dl water
  • 100 ml pumpkin seeds
  • 2 tsp cumin
  • 2 tsp.whole fennel seeds
  • ½ tsp salt
  • 2 tbsp sunflower oil

How to do it

  1. In a bowl, dissolve the yeast in the water (keep the temperature at 37C) and add cumin, fennel seeds and salt.
  2. Add the remaining ingredients and knead into a firm dough that isn’t too sticky.
  3. Leave under a cloth to rise for 30 minutes.
  4. Form balls the size of a golf ball and roll out as thin as possible.
  5. Bake the thin bread in a hot and dry pan on both sides. Leave the bread to cool down on a towel. Store dry.

Apricot Chutney:

Ingredients

  • 500g of apricots
  • 50ml whole almonds
  • 2 “stars” of star anise
  • 200 ml sugar
  • 100 ml white wine vinegar

How to do it

  1. Remove the pits from the apricots and cut them into large pieces.
  2. Place all ingredients in a large pot or a large pan and cook for 8-10 minutes on high heat.
  3. Let the chutney cool down.
  4. Store in a jar in the fridge. Serve with strong cheese and hard bread.

 

This recipe was made as part of the Midtjylland episode.