Prep 40min (+1hr 45min-2hr 15min proving and 1 hour cooling time) Bake 55-60 minMakes about 50 slices

These crackers are based on one of my favourite bread recipes. Baked in small loaf tins then sliced and double baked they make the perfect cracker for a cheese plate. They are perfect to serve alongside a creamy ripe brie, a soft goat’s cheese, or a more robust blue vein cheese.

Ingredients

300g (2 cups) strong bread or pizza flour
150g (1 cup) plain wholemeal or wholemeal spelt flour
7g sachet (2 teaspoons) instant dried yeast
1 teaspoon fine salt
1½ teaspoons ground cinnamon
1 orange, zest finely grated
300ml water
90g (60ml / ¼ cup) honey
1 teaspoon natural vanilla essence or extract
150g dried figs, coarsely chopped
125g seedless raisins
150g walnuts, toasted and coarsely chopped
Melted butter, to grease
2 tablespoons poppy seeds

Method

1. Combine the flours, yeast, salt, cinnamon and orange zest in a large bowl. Make a well in the centre. Heat the water and honey a small saucepan over low heat, stirring occasionally, for 2-3 minutes or until lukewarm and combined. Remove from heat and add the vanilla. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
2. Turn the dough onto a lightly floured bench top and knead for 8-10 minutes or until it is smooth and elastic and springs back when you push your finger into it. Add the figs, raisins and walnuts and knead until evenly distributed through the dough.
3. Brush a large bowl with melted butter. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1-1½ hours or until doubled in size.
4. Meanwhile, brush two 7.5cm x 22cm or 9cm x 19cm loaf tins (or one of each) with butter and sprinkle with poppy seeds.
5. When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until reduced to its original size. Divide the dough in half, shape each half into a log about the length of each tin. Place a dough log into each of the tins. Brush the tops of the loaves with a little water and sprinkle with some more poppy seeds. Cover with a light tea towel and set aside in a warm draught-free place for 45 minutes or until the dough has doubled in size.
6. Preheat oven to 200°C (180°C fan-forced). Bake the loaves in preheated oven for 35 minutes or until they sound hollow when tapped on the top. Stand in the tins for 5 minutes before turning out onto a wire rack to cool completely.
7. Line two large baking trays with non-stick baking paper. Reduce oven to 150°C (130°C fan-forced).
8. Once cool, cut the loaves into very thin slices and place in a single layer on the lined trays. Bake in preheated oven for 10 minutes, turn the slices over and bake for a further 10-15 minutes or until crisp around the edges (they will become crisper as they cool). Cool on the trays.