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rye crisps

I have to laugh.  How many of my posts start out with dough in a bowl?  I bake a lot.  I found when we were traveling this last time that I really wanted some cracker type of thing to go with us.  We had sliced cheese and meats in the truck and crackers would have been nice.  I am of Norwegian heritage and I grew up in a city of strong Scandinavian influences.  We always had rye crisps in the cupboard.  I do admit that I liked them but never thought to buy them.

I checked out a Nordic baking book from the library, Home Baked.  I actually ordered it for my home library.  There is a nice recipe for a rye crisp in it.  A bit different from store bought but quite lovely.  I am going to have to bake a batch this weekend for our trip next week.

rye crisp

Note:  My main change is to use sourdough starter.  It always changes the flour amounts.

sourdough starter

3/4 cup water

150 grams whole wheat flour (a large cup flour

125 g sifted rye flour (yes, I really sifted it and weighed.  very slow process, especially with "help.")

125 g rye flour

10 grams salt

25 grams (1 large tablespoon) barley malt syrup

2 grams (2 teaspoons) ground caraway seeds

50 grams butter, room temperature

~65 grams water

The night or morning before, mix the starter, 3/4 cup water, and whole what flour in a large bowl.  Cover and let sit at least eight hours.  Take a couple of tablespoons out for next time.

Mix everything else into the starter in the bowl.  It will be a bit sticky.  You may need to use your hands.  Cover and let rise for about 1 hour.

Preheat oven to 500 degrees Fahrenheit.

Divde the dough into 75 gram pieces or roughly the size of a golf ball.  Dust a work surface with flour.  Roll the dough out thin (.08 inches).  Cut a hole in the middle and prick all over with a fork.

Place on baking sheets with silpats or parchment paper.  Bake for 6 minutes or until golden.

Lovely with a bit of cheese or meat.  Or just by themselves.


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