Rye crispbread rolls with roasted vegetables, barley and goat’s cheese
For the filling:
- 300g cooked drained pearl barley (from 100g dry pearl barley, boiled until tender)
- 1 egg white (from a medium/60g egg), using the yolk in the dough
- 150g soft goat’s cheese, or any soft cheese, crumbled
- Any boiled and roasted vegetables you like: I used carrot, potato, beetroot and red onion
For the dough:
- 60g water
- 20g honey
- 1 egg yolk, leftover from the filling
10 twists freshly ground black pepper:
- 5g fine salt
- 30g butter, melted
- 100g Stoate’s Organic Rye Flour
- 100g Stoate’s Organic Strong White Flour
- Flour for rolling and beaten egg to finish
A recipe by Dan Lepard.
Back in 2003 when I was writing my sourdough book “The Handmade Loaf” I travelled to Sweden to understand rye crispbreads better and made my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of the wheel and belt old-school mechanism used – fascinating to watch in its complex Heath-Robinson ingenuity – as they squished and extruded the sticky grey rye dough into pitted sheets that were cut into rings and baked. The machinery made quick work of a very old home method to turn flour into crispbread that would store for months once dried in front of a fire. At home, a knobbly Kruskavel rolling pin would be used, rolling out a simple rye dough – 200g water, 100g rye sourdough at 1:1, ¾tsp salt, and enough rye flour (say 200g) to make a soft mixture – to be cut into discs. Sometimes today you’ll find them made with a mix of rye and wheat flour, and even with other ingredients added.
So that’s the inspiration for today’s 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 pearl 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 Foster’s Mill/The Prior’s, all excellent when boiled until tender.
- Mix the cooked pearl barley with the egg white in a bowl, then stir 75g of the crumbled goat’s cheese in evenly (saving the rest of the cheese to sprinkle over the filling when you assemble the rolls). Keep the cheese, barley and roasted vegetables to one side while you make the dough.
- For the dough, whisk the water, honey, egg yolk, pepper and salt together then pour in the melted butter. Add the Stoate’s Organic Rye Flour and Organic Strong White Flour to the bowl and mix everything to a smooth dough.
- Using extra flour and a plain rolling pin, roll the dough out to about 1cm thick. Then using your Kruskavel beech knobbly rolling pin, roll the dough into a rectangle about ½cm thick and very dimpled, flipping it over halfway through so it is textured on both sides. Trim the edges to neaten the shape.
- Put the barley mixture down the middle and crumble the reserved goat’s cheese over it, then top with a layer of roughly chopped roasted vegetables. Trim away any excess dough so you have just enough on either side to comfortably wrap around the filling with a little overlap (or if you’ve used loads of filling then add an extra base layer with the dough trimmings). Then flip the filled dough over and cut into 5cm-8cm long “rolls”.
- Place on a baking tray lined with non-stick paper and brush with beaten egg. Heat the oven to 200°C fan and bake for about 25-30 minutes until golden and just beginning to burn slightly at the edges. Remove from the oven, leave to cool for about 15 minutes, then they’re ready to serve.