I thought it was time to put something on my blog that was fairly quick and easy, but looks and tastes delicious. So here is my recipe for crackers made with 100% rye flour and sesame seeds. For some reason people are very impressed when they eat your home made crackers- little do they know how straight forward they are.
My inspiration has come from Peter Reihhart’s book ‘Artisan Breads Every Day’. If you ever have an idle moment I’m sure you’ll enjoy his TED talk called ‘The art and craft of bread’ www.ted.com/talks/peter_reinhart_on_bread.html.
In his recipe , he starts with grinding various seeds, which I have tried with fairly good results, but it takes a while and last time I did it I broke my husbands favourite coffee grinder! So today I thought I’d try and make them using just rye flour and sesame seeds and they worked out really well and were simpler. So this is how I made them:
1/4 cup sesame seeds
1 1/2 cups + 1tablespoon rye flour
1/2 cup water
1 dessertspoon honey
1 dessertspoon rape seed oil
a couple of pinches of salt
eggwhite wash (whisk 1 eggwhite with 2 tablespoons water)
sesame and poppy seeds for sprinkling
Mixing the Dough
- In a bowl, mix the rye flour, sesame seeds and salt together, then add the water,honey and oil and stir until well combined and has become a firm ball.
- Knead lightly to make sure all the ingredients are fairly evenly distributed. It should feel a bit tacky but not too sticky
- You may need to add a little more flour or water to get it to the right texture, but you still want your dough to be a little soft so that you can roll it out easily.
- Pre-heat the oven to 150 degrees C.
- Prepare a baking sheet by lining it with baking parchment (you don’t need to butter it)
Rolling out the Dough
- Divide the dough into four pieces
- Take one piece and roll it into a ball in your hands, then start rolling it with a rolling pin on a lightly floured surface
- Keep making sure that it’s not stuck to the surface by lifting it up and putting more flour underneath. Keep your rolling pin lightly floured to stop it sticking to the dough
- Roll it into a rectangle to about 1/16 inch in thickness
- Either roll out the rest of the dough or you can leave in the fridge for a few days until you are ready for the next batch
Sprinkling the Dough with a Topping and Cutting Out
- Brush the surface with the eggwash
- Sprinkle with the topping of your choice. ( I like poppy seeds and sesame seeds, but flakes of salt works well too)
- Cut into what ever shape you like- I cut mine into rectangles
Baking the Crackers
- Bake for 20 mins and then check how they are doing and that one side has not cooked faster than the other
- Rotate when you put back in the oven to even up baking if you need to and bake for another 5 minutes
- Check them again. You may need another 5 minutes. They are done when they are dark brown and crisp when you brake them.
They make a lovely snack slathered with butter, cheese and quince membrillo- which is like a jelly
Do try this yourself and let me know how you get on. Very happy answer any queries if you get stuck
My best friend called me up last week with a very urgent message – had I watched the Hairy Bikers’ TV programme about baking in Norway, which involves them observing fabulous Sourdough bread being made? ( For those of you who don’t know them here is their website address for their baking tour around Europe : http://www.hairybikers.com/photos/the-hairy-bikers-around-europe/246797-10150627960200697-303157355696-18554783-196/23/1)
Needless to say I got on the computer and watched it straight away. I was completely bowled over, as two masterful Norwegian bakers, Manu Rang and Oyvind Lofthus from the Apent bakery, made soft billowy dough turn into the most gorgeous looking hole filled, light and crusty Sourdough. Take a look at this youtube clip: http://www.youtube.com/watch?v=joG0NazdTrU.
Of course it instantly made me want to have a go.
The recipe is on the Apent bakery website http://www.apentbakeri.no, but they have missed out various steps and use rather technical language. So here’s my version. I have used cup measures, which I think makes it easier. They use a bit of yeast, but the way I have done it works perfectly well with just sourdough.
Essentially I started it last night when I mixed my active sourdough starter with some more flour and water and then made an ‘autolyse’. This is just a mixture of flour and water which is then left to begin to break down. In the morning I mixed these 2 doughs together and then folded it roughly every half hour for 3 hours, adding salt after the first half hour. Then I left it for 3 hours, folding it a couple more times, until it was ready to shape and add the thyme and hazelnuts.
So have a go and do let me know how you get on.
- 1 tablespoon of white fairly firm active sourdough starter
- 4 1/4 cups white bread flour
- 1 1/4 tsp salt + more sea salt for sprinkling at the end
- dessertspoon of fresh thyme
- dessertspoon of chopped roasted hazelnuts
Mixing the Sourdough starter dough
- mix together 1 tablespoon of active sourdough starter (see previous blog about how to refresh your starter and use to make dough) with 1/2 cup of water
- add 3/4 cup of white bread flour and stir until it is all hydrated
- cover with cling film or shower cap and leave over night
Mixing the Autolyse
- mix together 2 cups of flour with 3/4 cup of water, cover with a shower cap or cling film and leave overnight
Making up the final dough
- in the morning mix the 2 doughs together
- add 1/2 cup of warm water (bit warmer than blood temperature) and stir
- add 1 1/2 cups of white bread flour and stir well and cover
It should now look like this:
Folding the dough
- After 1/2 hour add 1/4 tsp salt and fold once by lifting up the side of the dough with a spoon and fold over (see previous blogs for details of folding method)
- fold again, each time adding another 1/4 tsp salt, until you have added 1 1/4 tsp of salt, then cover
- fold every 1/2 hour for the next 2 1/2 hours, covering once you have folded it
- then fold every hour for 3 hours until it starts getting puffy and billowy like this:
Adding the hazelnuts and thyme and folding on the counter top
- scrape dough out of bowl on to an un-floured (yes, I said un-floured) countertop, by this stage it shouldn’t be too sticky
- stretch it out into rectangle shape like this:
and then sprinkle on the thyme and hazelnuts:
- now stretch a little towards you from the bottom and fold so that the folded part covers about 2/3 of the dough
- now stretch and fold from the top and then do the same from the right and left sides:
- then put the dough back into the bowl, cover and leave for 1/2 hour
Shaping the final dough
- pour a little olive oil on your countertop and scrape the dough out on to it
- cut the dough in half with a dough scraper or knife
- pull each half of the dough into a rectangle about 1 1/2 cm thick with your fingers
- place on prepared cooky sheets lined with baking parchment with a thin covering of olive oil
- drizzle with olive oil and sprinkle with a little sea salt
- leave for 20minutes, while you pre-heat the oven to 245 degrees C
Baking the dough
- once the oven has preheated to 245, put a small baking dish with 2 cups of boiling water in the lower part of the oven
- turn oven down to 210 degrees and bake for 20 to 30 minutes until the bread is nicely browned on the top and crisp on the bottom ( I baked each loaf separately)
- take out of the oven an cool on a wire wrack
then slice and enjoy!