Once again it's time to celebrate Bread Baking Day. Number 65 is hosted by Eva of Kochpoetin, who chose a theme of flat, crispy breads (hence the nibble, nibble, crunch).
I decided to make a type of rye crisp flatbread, based on a recipe from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François. The dough is a blend of all-purpose flour and rye flour. The bread, itself, is rolled out as thin as possible, brushed with olive oil and sprinkled with Kosher salt, then baked on a well-heated baking stone.
According to the recipe, the breads only take 2-5 minutes to bake at 375 degrees F.; however, mine took about 15 minutes at that temperature. So, I played with the temperature, increasing it to 425 degrees F. Even at that temperature, the breads took a good 5 minutes to bake.
As the bread cooled down, it became crispier, and was truly a delicious snack, especially spread with whipped cream cheese.
All the results should be posted on Eva's blog around March 5. Thanks to Eva for hosting this month, and, of course, to Zorra for creating such a delicious event.
Rye-style dough
1/1/2 cups lukewarm water
3/4 tablespoon granulated yeast
3/4 tablespoon salt
1/2 cup rye flour
2 3/4 cups unbleached all-purpose flour
Mix dry ingredients in a container with a lid; add the water and stir until blended. Cover, loosely, and allow the dough to rest at room temperature for about 2 hours. Refrigerate for up to 2 weeks.
About 20 minutes before baking, preheat the oven with baking stone to 375 degrees F. Using about a 1/2-pound piece of dough, cut it into several small pieces and roll them until they are paper-thin. Brush with olive oil, sprinkle with Kosher salt, prick the surface with a fork, and slide the pieces directly onto the heated baking stone. Bake until brown and crisp. Cool on a wire rack.
