Apricote chutney and crisp bread

10 crisp bread and 1 jar apricot chutney

 

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

 

In a bowl, dissolve the yeast in the water (37 C) and add cumin, fennel seeds and salt. Add the remaining ingredients and kneed into a firm dough that isn´t sticky. Leave under a cloth to rise for 30 minutes.

Form balls the size of a golf ball and roll out as thin as possible. 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

 

500 g apricot

50 ml whole almonds

2 star anis

200 ml sugar

100 ml white wine vinegar

 

Remove the pits from the apricots and cut them into big pieces. Place all ingredients in a wide pot or a pan and cook for 8-10 minutes on high heat. Let the chutney cool down.

Store in a jar in the fridge. Serve with strong cheese and hard bread.