11 Dec 2016

Christmas Crispbread




My favorite crispbread <3 Lots of seeds and nuts make it taste... so nutty and make it so crunchy. I love to eat it with only butter but top it with whatever you like! The recipe is from Elle Mat &Vin (the Swedish edition of Elle Food &Wine). I love how that magazine always manages to have awesome recipes that look so festive but are often easy to make. (The Swedes excel at that too :) Everyone I've given this bread has loved it too, so it's not only me. It has been many Christmases one of my customs to give it as a present, wrapped in cellophane and a nice red bow tied around. I wonder who has been kind this year...





Btw, what's your favorite shop-bought crispbread? I like that Swedish one with Dala-horse (the big round package!] and then of course all the sesame ones. Just a couple days ago I couldn't resist the temptation but bought their Christmas-version crispbread. The package looks so cute I'm not sure I can open it :D


Cold-rise crispbread with nuts and seeds

makes 18-20 big round discs

25 g fresh yeast
1 tsp salt
1 Tbsp honey
400 ml milk
200 ml spelt flour (=dinkel wheat flour)
400 ml fine rye flour
1/4 tsp baker's ammonia (ammonium bicarbonate) (or 1/2 tsp baking powder)
150 ml wholewheat flour (+more for handling)
5 Tbsp (=75 ml) crushed hazelnuts
5 Tbsp (=75 ml) sunflower seeds
5 Tbsp (=75 ml) sesame seeds

Crumble the fresh yeast to a bowl. Pour a little cold milk on top and let the yeast dissolve. Add the rest of the milk, salt and honey. Mix the flours with baker's ammonia and add to the liquid. Knead it for 5-7 minutes. Add nuts and seeds and knead them in the dough. Cover with a cling-film and let it rise in fridge until next day.

Heat up the oven to 225 C. Divide the dough to 18-20 pieces and roll them into very thin (1-2 mm) breads with the help of whole wheat flour sprinkled on the surface. Bake them for 12-15 minutes (do not to let them burn). If the bread has not completely dried, you can continue baking it in 100 C oven until dry.



Kylmässä kohotettu siemennäkkileipä

18-20 isohkoa pyöreää näkkileipää

25 g hiivaa
1 tl suolaa
1 rkl hunajaa
4 dl maitoa
2 dl spelttijauhoa
4 dl hienoja ruisjauhoja
1/4 tl hirvensarvisuolaa (tai 1/2 tl leivinjauhetta. Olen löytänyt hirvensarvisuolaa Norjasta, ehkä myös Ruotsista voisi löytää)
1,5 dl täysjyvävehnäjauhoja (+lisää kaulitsemiseen)
5 rkl (=0,75 dl) hasselpähkinärouhetta
5 rkl (=0,75 dl) auringonkukansiemeniä
5 rkl (=0,75 dl) seesaminsiemeniä

Murenna hiivakulhoon. Liota hiiva tilkkaan KYLMÄÄ maitoa. Lisä loput maidosta, suola ja hunaja. Sekoita jauhot ja hirvensarvisuola keskenään ja sekoita taikinaan. Vaivaa 5-7 minuuttia. Sekoita pähkinärouhe ja siemenet taikinaan. Peitä taikina kelmulla ja anna kohota jääkaapissa seuraavaan päivään.

Lämmitä uuni 225 C. Jaa taikinaDivide the dough to 18-20 palaan ja kauli niistä ohuita kiekkoja täyjyväjauhon avulla. Paista uunissa noin 12-15 minuuttia. Mikäli leipä ei ole tämän jälkeen kuivaa, kuivata pehmeiksi jääneitä leipiä lopuksi 100-asteisessa uunissa.



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