Tuesday, 19 June 2012
GF seedy crispbread - urid, buckwheat and brown rice
Simple seedy crispbreads made with the new flour. These crispbreads are made with a little yeast to encourage bubbles; I haven't run trials of different recipes with just plain flour, baking powder as the raising agent, or added oil. I also don't know how long they will stay crisp. A good shelf-life on crispbreads is useful so they can be a store cupboard staple.
150g flour (one third each urid lentils, brown rice and buckwheat)
5g poppy seed
10g sesame seed (vary to taste)
1/4 tsp yeast
Mix yeast with water if needed. Otherwise just mix all dry ingredients and then add the water. You should have a firm but pliable dough. Leave covered in a warm place for the yeast to begin to work. I like a long slow fermentation for the flavour and digestive benefits, but I left these only a couple of hours. The dough didn't rise much being so dry, just became a bit softer.
Roll out into whatever shape you want. I made eight rough rounds about 12cm across. Place on ungreased baking sheets - I needed four to fit all the crispbreads on, but you could make a more space efficient set of crackers if you don't have four sheets handy. Leave in a warm steamy place to rise a little. They won't rise much as the dough is stiff and dry. I put a small dish of hot water in the oven and close the door.
Bake at about 170C until just turning brown - 11 to 15 minutes. The base of the crispbread that is in contact with the baking sheet will brown before the top. Keep an eye on them so they don't burn especially if you have an uneven oven. Put back into the oven if you think they need a bit more crispness. You can do this anytime if they need crisping.
Cool on a rack and store in an airtight container.