Tuesday, April 7, 2009

carroty knäckebröd

raw knäckebröd

I'm working six days in a row starting tomorrow, so have been spending my day planning and cooking for my work lunches. I made a batch of knäckebröd with carrots and coriander which, if I'm careful to only eat them at work, should last me five days. They're very similar to the julknäckebröd I made in December, except I tried a new method of baking them to get them to turn out less hard.

two knäckebröds

Carrot-Coriander Knäckebröd

100g rye leaven, 80% hydration
125g dark rye flour
100g dark spelt flour
1t coriander seed, ground
2 medium carrots, about 150g, well-cooked and mashed
carrot-cooking water plus additional water to make 150ml
1/4t instant yeast
3/4t salt

Mix all the ingredients together with your hands and let rise a couple of hours or overnight. 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 puffy. Dimple all over with the end of a wooden spoon and score with a little knife or rolling ravioli cutter into the size you'd like your crackers to be. Bake at 400ºF for fifteen minutes, then turn the oven off. Take the crackers out, turn them over, and return to the turned-off oven for another 10 minutes to dry out. Break apart and store in a tin.

knäckebröd pieces

5 comments:

joannamauselina said...

What is rye leaven and how do you figure 80% hydration? Some of your readers are neophytes.

rebecca said...

Rye leaven is rye sourdough starter, refreshed, and 80% hydration means for 100g flour there's 80g water.

joannamauselina said...

Where does one get rye sour dough starter? From one's daughter?

rebecca said...

One could, if one wanted some.

joannamauselina said...

One does.