This month our Bread Baking Babe kitchen hostess is Gorel. Gorel lives in Sweden (lucky!) and chose a recipe for us from Cafe Rosendal in Stockholm. Gorel has chosen a knäckebröd, also known as a crisp bread. This crisp bread is made with Rye flour, and also has a rye sourdough starter in it.
Thank goodness for Mary, who helped us revive our sourdough starters and turn them into rye sourdough starters, although Gorel did provide us with a rye starter recipe. Good ole Craterface was nice and perky which sort of surprised me as I have paid him no attention since June.
Once you have made your rye sourdough starter, or turned part of your own starter to a rye starter, your finished dough only needs one 30 minute rise before you are ready to roll out the dough and get baking.
The most fun part of this recipe is topping the dough. The recipe suggests sprinkling the crispbreads with caraway seed and salt. We tried all sorts of things including
Roasted Grains of Paradise and Salt
Spike
Cayenne Pepper
Rosemary
Montreal Chicken Seasoning
Cinnamon and Sugar
and I know there were more, but I can't think of them now. Sorry.
The Roasted Grains of Paradise and Salt and the Spike were my favorite. The flavor of the breads themselves were milder than I had expected, and we really enjoyed them. How thick you roll your dough of course depends on if your breads were chewy or crisp. We got some of both, but the chewy ones were definitely the ones I preferred.
Thank you to Gorel for another great BBB recipe! Please visit her blog to see this months recipe.
You can find links to all the babes blogs over to the right.
Cheers!
Thank goodness for Mary, who helped us revive our sourdough starters and turn them into rye sourdough starters, although Gorel did provide us with a rye starter recipe. Good ole Craterface was nice and perky which sort of surprised me as I have paid him no attention since June.
Once you have made your rye sourdough starter, or turned part of your own starter to a rye starter, your finished dough only needs one 30 minute rise before you are ready to roll out the dough and get baking.
The most fun part of this recipe is topping the dough. The recipe suggests sprinkling the crispbreads with caraway seed and salt. We tried all sorts of things including
Roasted Grains of Paradise and Salt
Spike
Cayenne Pepper
Rosemary
Montreal Chicken Seasoning
Cinnamon and Sugar
and I know there were more, but I can't think of them now. Sorry.
The Roasted Grains of Paradise and Salt and the Spike were my favorite. The flavor of the breads themselves were milder than I had expected, and we really enjoyed them. How thick you roll your dough of course depends on if your breads were chewy or crisp. We got some of both, but the chewy ones were definitely the ones I preferred.
Thank you to Gorel for another great BBB recipe! Please visit her blog to see this months recipe.
You can find links to all the babes blogs over to the right.
Cheers!
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