Scandinavian Rye KnškebrÝd
Try these with Blue Cheese and Fig Jam (recipe included here). Delicious. From Dean Brettschneider's show Kiwi Baker in Shanghai.
150g strong bread flour
100g rye flour (I use stone ground if possible for that rougher texture)
5g honey or sugar
10g active dried yeast
50g softened butter or olive oil
1 teaspoons ground aniseed or ground caraway seeds (optional)
25g sunflower seeds
25g pumpkin seeds
Blue Cheese to serve with
Place all the ingredients expect the seeds into a large mixing bowl and using a wooden spoon combined the ingredients together until a dough mass has formed. Tip the dough out onto a lightly floured surface and knead for around 15 minutes (taking a
Rest period of 30 seconds, every 2 - 3 minutes) until the dough is smooth and elastic in feel. Lastly add the seeds and mix in until well combined.
Place the dough into the lightly oiled bowl and cover with plastic and leave in a warm place for 30 minutes.
Tip the dough onto a lightly rye floured bench and cut into 10 equal pieces at approximately 50g each. Very gently mould it into small round ball shapes and lay back on to the rye floured bench, cover and rest for 5 minutes.
Flatten each ball with the palm of your hand and then using a rolling pin, roll out each ball into a circular shape 10 - 12cm in diameter. Make sure your disc doesn’t stick to the bench when rolling out, use plenty of rye flour on the top and bottom of the dough piece, this gives a live rustic look after baking, as well as prevents the dough from sticking to the bench when rolling.
Using a 2 - 3cm round cutter, cut a hole in the middle of the disc (all the cut out holes can be used to make another disc when moulded together and rerolled or you can simply leave them without holes). Then using the end of a pencil or chop stick, poke firm holes evenly over each disc of risen dough.
Alternatively you can roll the dough out to a 3mm thick rectangle, poke holes as described above and cut into square or rectangles and place onto a tray and proceed as below.
Place each disc of dough onto a baking tray lined with non stick baking paper (you will need two baking trays) and cover with plastic wrap and allow to rise for 30 minutes in warm place. You will notice the dough has risen in height and is a little puffy.
Place both trays into a preheated oven set at 180°C and bake for 30 minutes then reduce the heat to 160°C and bake for a further 15 – 20 minutes, you can open the door a little to allow some of the moisture to escape as what you are trying to achieve is to dry out the crackers.
Remove from the oven a place on a cooling rack into cool. These crackers can be stored in an air tight container for up to 2 weeks.
100g dried figs
1 teaspoon fresh lemon juice
½ cup water
2 tablespoons maple syrup
Pinch of salt
Remove the stems from the figs and place into a food processor with the lemon juice and process until roughly chopped.
Put the chopped figs, water, maple syrup and salt into a saucepan, bring to the boil, lower the heat to a simmer and cook until thick approx 15 minutes. Place into a bowl, cover and cool.
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