Beetroot crispbread & seaweed butter

Method

1. For the seaweed butter, toast the seaweed sheets over a naked flame for 20 seconds on each side. Alternatively, preheat the oven to 220°C, spread the seaweed sheets over wire racks and bake for 10 minutes, until crispy and beginning to colour. Leave the sheets to cool and crisp up before crumbling them into a bowl. Add the salt, butter and lemon juice and mix together, then transfer to the fridge to set.
2. To make the crispbread, add the yeast, fennel seeds and milk to a large bowl and mix together. Stir in the grated beetroot, then gradually sift over the flours, stirring everything together to form a firm, slightly sticky dough (you may need to add a little extra flour depending on the moisture content of the beetroot). Add a pinch of salt and mix together, then use your hands to shape the dough into a ball. Cover with a clean tea towel and leave to rest for 20 minutes.
3. Preheat the oven to 160°C.
4. Once the dough has rested, divide it into two even-sized pieces. Roll one of the pieces out on a clean, floured work surface into a 45 cm x 35 cm rectangle, then cut it in half. Lay one of the halves between sheets of baking paper and roll it out to the same size. Repeat with the remaining dough pieces.
5. Prick the dough sheets with a fork or roll with a kruskavel and sprinkle over the sesame seeds and sea salt flakes. Slide the rolled-out dough sheets onto baking trays and bake in the oven for about 25 minutes, or until the edges curl up and the middle of the crispbread sheets rise off the tray – there is a small window between them being dry and cooked and turning brown, so keep an eye on them.
6. Turn off the oven and leave the crispbreads inside with the door slightly ajar for at least 2 hours. To serve, break the crispbreads into shards and spread with the butter. The crispbread will keep wrapped in baking paper in a cool, dry place for up to 2 months.