Fiddlesticks Julies Rye Crispbread Recipes
FIDDLESTICKS JULIE'S RYE CRISPBREAD RECIPE
I found this in a search for a crispbread recipe to duplicate Kavli Crispy Onion crispbread. As of today (3/11/05), I've not made it, but I'll be rectifying that very soon! This is not my recipe - I found it at a British "downsizing" forum, and all the credit goes to the wonderful Julie!
Provided by Amy - Ellies Mommie
Categories Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Rub the margarine in to the flour and stir in the herbs and salt.
- Stir in the water and mix to a firm dough.
- Divide the dough in to two halves.
- Knead each half lightly on a floured surface.
- Roll each half out thinly in to about a 9" square.
- Thinly is the operative word, or they're rather chewy.
- Cut in to 3" squares and put on to a lightly greased baking sheet.
- Prick each square well to prevent it from rising and bubbling during baking.
- Bake at 200°c (Approx 390°F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown.
- Cool slightly on the baking sheet then transfer to wire racks.
- For Vegan use only a Vegan [non dairy] margarine and only the water.
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- In a large mixer bowl, combine the starter, water, salt and honey. Add the bread flour and mix to form a smooth batter. If using a stand mixer, switch to the dough hook and add the rye flour all at once and mix until the dough gathers on the hook. If mixing by hand add as much of the flour as you can with a spoon or spatula, then turn out onto a floured work surface and finish adding the flour by hand.
- Turn the dough out onto a floured surface and knead until the dough comes together. Set the dough into a lightly oiled bowl, turning once to coat the dough, cover and allow it to sit at room temperature for 3-4 hours. Every hour turn the dough out and knead 1-2x, return to the bowl and cover again. At this point you can refrigerate the dough overnight and finish the next day
- Preheat the oven to 400°F. (If you have a baking stone preheat it to 450°F for at least an hour). Line up to 4 half sheet pans with parchment paper (see note 2).
- Divide the dough into 16 pieces. Shape each piece into a ball and let rest 4 to 5 minutes on a floured surface. Flatten each ball into a disc. If you have a pasta roller use that to roll the dough (I rolled to #5 thickness).
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