Try this perfectly crunchy crisp bread with creative toppings…

Spelt Crisp Bread

(Makes 2 baking sheets)
100ml water
50g spelt sourdough starter,
recipe on the previous
300ml spelt whole grain flour
1 teaspoon salt
1 tablespoon soft butter
pinch sugar
For glazing:
1 egg white

For the top:

Stir the sourdough starter into the cold water and add ⅓ of the flour. Leave to stand in room temperature for a few hours.
Add the rest of the ingredients into the liquid and knead by hand until the dough is solid and stops sticking to your fingers.
If necessary, add flour or water.
Leave the dough to stand for half an hour, covered with a cloth.
Divide the dough into two and roll the pieces into as thin sheets as possible.
Preheat the oven to 250°C.
Leave the rolled sheets of dough to rest on baking parchment for 15 minutes.
Glaze them with a mixture of egg white and water, sprinkle seeds on top of the sheets and press them lightly to make them stick.
Bake the breads in the oven for 8–10 minutes or until their surface is golden brown.
Allow to cool and cut the breads into pieces.

Recipe: Joonas Hämäläinen, Finland’s first MasterChef