4 January 2012

Short and Sweet: leaven, extra-thin, rye crispbreads


I've always loved crispbreads.
When walking down any shop biscuit aisle, it's the cracker section that reels me in. 
Assorted packets of savoury wafers that go with anything, seemingly.

Unless you buy the heavily herbed ones.

Joanna at Zeb Bakes has just made Dan Lepard's crispbreads from his new book.
So I flick through to page 262, and put on my apron.  I know it's going to get floury in the kitchen.

mix dry ingredients with fresh rye leaven

bring together with the liquid - I used soya milk

rest for 1hr30 then fashion into 25g balls

roll out as thin as you can

bake at 200deg for 7mins

as they cool they crisp up
serve with Heinz-esque tomato soup

10 comments:

Kavey said...

They look fabulous!
I love crispreads too and am particularly fond of Peter's Yard Crispbreads, made to Swedish style.
Yours look amazing!

Gill the Painter said...

Thank you, Kavey.
Zeb/Joanna bought me some Peter's Yard crispbreads in the summer, when we wandered around the Bristol food market before stopping for lunch.

They were excellent.

& I'm really looking forward to seeing you and your mother on Saturday.

Joanna @ Zeb Bakes said...

I am envious of your beautiful circles! you will have to teach me that trick one day, I roll interesting square circles, raggedy shapes, long shapes, anything in fact but circles which is why I stamped the middle of mine, to distract you from the crazy shapes :) I think we'll all be giving Peter's Yard a run for their money soon if we keep on making our own. Gorgeous !!

Odette said...

Those look scrumptious, Gill. I love a good crispbread and your soup is still a favourite in our house - that combo looks like a winner.

Gill the Painter said...

Joanna.
There is a little trick to getting circles.
Your first roll if you press down normally will give you a wide shape, from there on you are battling.

So press down gently with the first roll, just a little.
Turn the dough slightly and press again .... turn slightly then roll once again, edging round the ball.
Very quickly you will be able to use the rolling pin properly to thin out your dough, and, the circle you have encouraged will keep its shape.

Gill the Painter said...

Hi Odette and thank you.
I think the tomato soup is Tony's favourite too.
The crispbreads were a great accompaniment.

And feel a little lighter than bread.

celia said...

Oooh, Grilly, you really got yours thin and crispy!

Gill the Painter said...

Hi Celia!
Just when I was thinking about replacing my rolling pin - I've changed my mind.
It did well this time.

I think I could have got them even thinner, but they'd have been far to brittle.

Choclette said...

Gill, haven't been over to your blog for ages. Hope you are well and Happy New Year. These crispbreads look fantastic - I shall have to try them. Isn't Dan' book wonderful? Nice tip on rolling circles.

Gill the Painter said...

Happy New Year to you and your family Choclette.

And yes, give the crackers a go - they are a delight.

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