Rye Crispbreads
This rye crisp bread recepie has the best of both worlds no gluten and rais well. We like to make it over the course of two days. We belive the extra proftime adds a bit of flavor (subjective oppinion), but you can also do this the same day. If so try to keep the proofing of the preferment at least two hours.
Servings: 6 large breads
Calories: 200kcal
Equipment
- Bowl
- Mixer (optional)
- spatula
- Rolling pin
Ingredients
Day 1 Preferment
- 1 gr Yeast Dried
- 150 gr Water room temp
- 100 gr Whole rye flour
- 50 gr Oat flour
Day 2 Final dough
- Prefermented dough from day before
- 125 gr Oat flour
- 15 gr Salt
- 85 gr Water
- 1 tbsp Rice flour For dusting
Instructions
Day 1 Preferment
- Mix the ingredients of the preferment cover and let it rest in room temperature until the next day.
Day 2 Final dough
- Combine the preferment with the rest of the ingredients of the final dough
- Cover and let it rest for one hour
- Weigh the whole dough and divide the total weight by 6. Divide the dough into 6 equal ball-shaped pieces.
- Let the dough pieces rest for 20 minutes
- Roll out the dough balls using a rolling pin
- Use a plate upside down as a cutting guide to cut round pieces of bread
- Place the crispbread on a baking tray covered with baking paper
- Prick the top of the crispbread using a fork
- Set your oven to 210 degrees Celcius
- Rest the crispbread for 1 hour
- Bake the crispbread for about 20 minutes
- Leave the crispbread to cool on a rack