Crispy bread slices

I admit it - I wasn't honest with you yesterday!

We have been eating crispy rye-bread slices every day since December 23th, the day I found the original receipt in "My blue& white kitchen" searching for a new idea to present the traditional smoked salmon starters on Christmas Eve.

We have eaten the smoked salmon without the crisp bread, because all the slices have disappeared during the day. The slices look like a Nordic version of Sardinian Carasau bread but I missed the spices (I love spices, spices are good!) used for the Tyrolean Schűttelbrot, a dry rye-bread. So, the receipt revised contains the yesterday bread spices. I have modified the flour quantities because it is not easy to handle rye dough which remains moist. Don't worry if the shaped dough is not perfect, you can remake a ball with it and re-initiate to roll it out.

 

 

So, here is the adapted receipt of  crispy rye-bread slices:

For the dough you need 

100 gr. of wholemeal rye flour

50 gr. of wholemeal wheat flour

10 gr. of fresh yeast

a tablespoon of olive oil

half a teaspoon of the bread spices

100 gr. lukewarm water.

To complete you need sesame seeds and some water bur NO salt.

Sieve the flours on to a clean work surface and make a well in the middle.

In a jug, mix the yeast and the olive oil with the water and leave it for a few minutes, then pour it into the well. Using a fork, bring the flour in gradually, from the sides, and swirl it into the liquid.

Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a olive-oiled bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour. The dough will not double in size.

Remove the dough to a Durum Wheat Semolino dusted surface.

Take half of the dough and shape it into a round about 1 or 2 millimetres thick.

Use a knife to cut the dough into squares or triangles and let them rise for the time the oven needs to heat at 250° C.

Brush the bread surface with water and sprinkle it with the seeds.

Bake the crispy bread for 5 minutes.