Rye Cracker Bread
This cracker bread, often called lavash, tastes better and is a lot cheaper than the store-bought variety. Best of all, you don't have to be a baking pro to make it. Use a clean coffee grinder or mini chopper to grind your own flaxseeds: 3 tbsp (50 mL)seeds will yield about 1/4 cup (50 mL) ground.
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 29 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 38 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| folate | 4% |
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3/4 cup (175 mL) rye flour
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) flaxseeds
1/4 cup (50 mL) ground flaxseeds
4 tsp (20 mL) butter, softened
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) milk
Preparation:
In large bowl and using electric beater, beat together rye and all-purpose flours, flaxseeds, ground flaxseeds, butter, baking powder and salt until crumbly. Mix in milk until dough is soft and sticky, adding up to 3 tbsp (50 mL) water, 1 tbsp (15 mL) at a time, if necessary.
Turn out onto lightly floured surface; knead just until smooth. Wrap and let rest for 10 minutes to relax dough.
Divide dough into quarters. On lightly floured surface, roll out, one quarter at a time, to 1/8-inch (3 mm) thick 10-inch (25 cm) square. Place on ungreased rimless baking sheet.
Bake, 2 sheets at a time, in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 20 minutes. Let cool on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Additional Information
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Variation
Whole Grain Cracker Bread: Replace rye flour with whole grain flour or whole wheat flour.
Source
Canadian Living Magazine: March 2005
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