Monday, December 1, 2008

knäckebröd

julknäckebröd

I made this for my work lunches last week, to eat with cashew cheese. I ate it up too quickly, though, so next time I think I'll double the recipe.

MultiGrain Julknäckebröd

100g rye levain, 80% hydration
200g water
1/4t instant yeast
130g dark rye flour
50g oat flour
20g barley flour
5 cardamoms and 1/2t fennel seed, ground
3/4t salt

Whisk levain, water, and yeast together, then mix in remaining ingredients and let rise for a couple of hours. Roll out onto parchment paper, using plenty of rye flour to prevent sticking, till it's 1/2cm thick. Cover with a cloth and let rise again for a couple of more hours, till doubled in height. Dimple all over with the end of a wooden spoon and score with a little knife into the size you'd like your crackers to be. Bake at 400ºF for 20 minutes, then turn down to 325ºF and bake till beginning to look golden, about 15 more minutes. Let cool overnight, then break into squares and store in a tin.

2 comments:

joannamauselina said...

It looks as good as the IKEA kind. Was it? That is my favorite. Did you make the cashew cheese? THat sounds a little ify.

rebecca said...

The Ikea kind is made with white flour, so this is different--I modelled the flavorings on it, though. The chashew cheese was good. It's made with macerated cashews ground up with lemon and paprika and stuff.