Organic Five Grain Biscuits - Delicious for Cheese and Savouries

A typical combination of organic grains sold here in France, both for cookery and eating and in the form of flour and as whole rolled grains, is known as cinq céréales. The five in question being a blend of wheat, rye, rice, barley and oats and although we do not use these, as often suggested, for a breakfast cereal, we do find them absolutely delicious when made into cheese biscuits. They have an exquisite depth of flavour. This  incorporates a nutty sweetness and the contrasting  dry sharpness, redolent of the combined virtues of the grains when freshly milled to make a suitably coarse flour.  The form we make them in is both the traditional rustic wedge-shape and also when we are in party mode, the elegant, petite canapé style.

I also love the combination of textures involved when the biscuits are savoured with a soft cheese such as Brie or Camembert, a harder cheese such as a Gruyère and a crisp, fresh green salad.

Ingredients

225g (8oz) - Rolled 'Five Grains'
1 generous pinch salt
1 tablespoon butter or butter and palm oil, dripping, bacon fat or lard
¼ teaspoon bicarbonate of soda
8 tablespoons or 120ml of hot water
Extra oats for sprinkling

Method

Chop up the grains using a coffee grinder or liquidiser for a few seconds, so as to retain the texture of the grains without making a fine flour.

Mix the dry ingredients; flour, salt and bicarbonate...

...and add the melted fat by pouring it into the centre of the mixture.

Using a wooden spoon handle, which is an approximation of the traditional spurtle*, stir well whilst incorporating enough water to make a stiff dough.

* A spurtle is a Scottish cooking utensil dating from at least the 15th century and one of its prime function is to prevent lumps forming in porridge, however it is great for stirring all kinds of mixtures together, particularly in incorporating coarse flours and fats into a dough.

Powder your hands, bowl or board with chopped five grains or five grain flour and knead the dough, working quickly. We believe that working quickly helps the dough to remain elastic and 'non-stodgy'.

Using plenty of chopped five grains, roll out either into a thin round or divide dough into half and roll into two rounds (traditional).

Traditionally the rounds are then marked out into wedges and I really like the rustic look for these nutty tasting biscuits!

Place on a buttered baking tray put in an oven pre-heated to 390°F or 200°C. Cook for approximately 20-30 minutes. Or, if you decide to make the traditional stove-top wedges, cook on a medium heated griddle or frying pan for approximately 3 minutes. When they are cooked the edges will begin to curl and turn golden brown.

These can be eaten with any of your favourite cheeses and are also great with charcuterie and smoked fish but they also make great breakfast cakes too as an alternative to bread. 

Thanks for dropping by and if you have found this post enjoyable please share and do feel free to comment and/or ask questions.

All that needs to said now is Bon Appėtit!

Hope to see you here again for another recipe from an old farmhouse in Normandie,

All the best, Sue

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© 2017 Sue Cross