Whole Wheat Sesame Crispbread
7 people added this to their Recipe Box
This recipe makes 40 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 30 mg |
| potassium | 25 mg |
| % RDI: | - |
| iron | 2 |
| folate | 2 |
The quick yeast method yields slightly thick crackers, and the even quicker yeastless method makes thin crackers.
Ingredients
- 1/2 cup warm water
- 1-1/2 tsp granulated sugar
- 1 tsp active dry yeast
- 1-1/4 cups whole wheat bread flour, (approx)
- 1/2 cup sesame seeds
- 2 tbsp sesame oil
- 1/2 tsp salt
Preparation
In small bowl, mix warm water with sugar. Sprinkle in yeast; let stand in warm place until frothy, 10 minutes.
In separate bowl, whisk together flour, sesame seeds, oil and salt until crumbly. Mix in yeast mixture until clumped together, adding up to 1/4 cup (50 mL) more flour, if necessary, to make stiff dough.
Turn out dough onto lightly floured surface; knead just until smooth. Cover with plastic wrap and let rise in warm place until no longer springy and slightly risen, about 1 hour. (Or let rise in refrigerator overnight; let come to room temperature, 2 hours, before proceeding.)
Divide dough in half. On lightly floured surface, roll out each to 1/8-inch (3 mm) thickness. Let rest for 5 minutes. On unfloured surface, roll out again, making two 13- x 8-inch (33 x 20 cm) ovals. Transfer to 2 ungreased baking sheets.
Bake in 375°F (190°C) oven until golden and crisp, 15 to 20 minutes. Transfer to rack; let cool. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)
In separate bowl, whisk together flour, sesame seeds, oil and salt until crumbly. Mix in yeast mixture until clumped together, adding up to 1/4 cup (50 mL) more flour, if necessary, to make stiff dough.
Turn out dough onto lightly floured surface; knead just until smooth. Cover with plastic wrap and let rise in warm place until no longer springy and slightly risen, about 1 hour. (Or let rise in refrigerator overnight; let come to room temperature, 2 hours, before proceeding.)
Divide dough in half. On lightly floured surface, roll out each to 1/8-inch (3 mm) thickness. Let rest for 5 minutes. On unfloured surface, roll out again, making two 13- x 8-inch (33 x 20 cm) ovals. Transfer to 2 ungreased baking sheets.
Bake in 375°F (190°C) oven until golden and crisp, 15 to 20 minutes. Transfer to rack; let cool. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)
Additional information : Variation
Yeastless Whole Wheat Sesame Crispbread: Omit yeast, sugar and standing time. Whisk 1/2 tsp (2 mL) baking powder into dry ingredients; stir in water. Let dough rest in refrigerator for 10 minutes before rolling.
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Flour; Sesame seeds; Bake; Make-Ahead;
Related content
-
-
-
Poppy Seed Crackers
Delicious on their own, these tuilelike crisps also make perfect platforms for Roasted Curry...
-
Olive and Parmesan Crackers
These slightly puffed, crisp crackers don't need to be dunked or spread with anything. They're...
