Directions

1. Step 1

   Preheat oven to 150°C.

2. Step 2

   Blend the bread in a food processor until it turns into a crumble. While it’s mixing, add the molasses, olive oil, and salt; then a slow drizzle of water until the ingredients turn into a thickened cream or paint-like consistency. You can mix through the caraway seeds at this stage, or sprinkle them on top at the next step.

3. Step 3

   Spread the mixture onto a baking tray lined with baking paper, and use a spatula to spread out evenly, about 1/2 cm thick. Sprinkle over the seeds, pepper, and a sprinkle of salt, and place in the oven to cook for about 25–45 minutes or until golden and crisp. Keep an eye on it, because the cook time will vary depending on the moisture in the bread, the amount of water you added, etc.

4. Step 4

   Take out and let cool, then gently break apart (if they haven’t naturally broken into chunks) and place in an airtight container until ready to use. Serve with your favourite dips or spreads!