* Exported from MasterCook *
Bread, Rye Crispbread
Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whipping cream -- (200 ml), (heavy whipping)
1 1/4 cup water -- (300 ml)
2 1/2 cups dark rye flour -- (260 g)
2 1/2 cups high gluten bread flour -- (320 g)
1 tsp salt
4 1/2 tsp instant dried yeast -- (2 packets), (14 g)
Topping
1 tsp sea salt flakes -- (or other gourmet salt)
1 tsp sesame seeds
1 tsp caraway seeds
Swedish
Prep: 20 min* plus 30 to proof
Cook: 25
Total Time: 45 min
Heat the cream and water together until warm to the touch.
Mix the flours and salt in a large bowl. Add the yeast and stir.
Add the cream and water mixture and mix together to form a dough.
Using the rye flour for dusting, turn the dough out on to a lightly
floured surface and knead it for 2-3 minutes.
Cut the dough into 6 equal pieces then knead them into round balls.
Place the dough balls on a baking sheet, cover with a cloth and leave
somewhere warm for 20-30 minutes.
Preheat the oven to 475F , (250C, gas 9, convection 200C ).
Using the rye flour for dusting, knock back a dough ball and then
roll out it out using an ordinary rolling pin to about 15 cm (6")
diameter. Then transfer to a sheet of baking parchment and continue
rolling out with an ordinary rolling pin until it is as thin as
possible or at least 12" (30 cm) diameter. (Don't worry too much if
the dough doesn't end up circular. You can trim roughly if you want
but the shape is not critical.)
Sprinkle with the salt, sesame seeds and cumin seeds. Roll again to
help the topping stick.
Make a pattern on the surface using a fork or a kruskavel (a
patterned rolling pin with little dimples all over it).
Bake for 5 minutes and then turn over and bake for about another 3
minutes or until dry and hard. Transfer to a wire rack to cool.
Repeat with the other dough balls.
When the oven has cooled to about 125F (50C) pop the crispbreads
back in to dry out. This will help to make them nice and crisp.
Tips
? Use any flour you want: if you want to go rustic, use stoneground
and if you want to go healthy, use fine rye, spelt or barley flour.
? Other toppings to try include linseed, sunflower seeds, rosemary
or just salt. Use between 1/4 and 1/2 tsp per crispbread.
Use some cutters to make some small individual crispbreads, which
are ideal for canapés.
? If the bread loses its crispness, reheat it briefly in the oven.
? Tie some crispbreads with ribbon to make a nice present.
Description:
"Crispbreads are a part of the Swedish way life."
S(Internet Address):
http://www.swedishfood.com/swedish-food-bread-recipes/301-rye-crispbread
Start to Finish Time:
"0:45"
T(Cook Time):
"0:25"
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Per Serving (excluding unknown items): 529 Calories; 17g Fat (28.9%
calories from fat); 16g Protein; 81g Carbohydrate; 3g Dietary Fiber;
54mg Cholesterol; 688mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
NOTES : 2015 - 0602