Here’s a recipe for an easy multi-grain cracker, to serve with soup or a good cheese spread.
You will need these tools/baking accessories: Electric stand mixer with dough hook, mixing bowls, baking sheet, parchment paper, rolling pin. Baking peel and baking stones are optional.
Wet Ingredients:
1/2 cup warm water
1/2 tsp. yeast
1 tsp. sugar
2T olive oil
1/4 cup sour cream
Directions: Using the large bowl of your electric mixer, dissolve the yeast in the warm water. Let this sit for 5 to 10 minutes to dissolve the yeast. Then stir in the sugar, oil and sour cream.
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Dry ingredients:
1/2 tsp. salt
1/4 cup whole wheat flour
3/4 cup bread flour
1/4 cup rye or spelt flour
Topping: sea salt, sesame seeds, multi-grain dry cereal
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Directions:
In a medium mixing bowl, combine and stir the salt, whole wheat flour, bread flour and rye flour.
Gradually stir the dry ingredients (minus the toppings) into the wet ingredients. If dough is too stiff, add a tablespoon of water at a time to get a soft dough. Attach the dough hook and mix on low speed for 5 minutes.
Now let the dough rest at room temperature in the bowl , covered with a towel or plastic wrap. Check the dough at 30 minute intervals, stretching and folding the dough a few times to help develop the gluten. After 1-2 hours the dough should be soft and pliable and doubled in size.
Baking:
Line a baking sheet with parchment paper. Take the dough out onto a lightly floured counter and use a rolling pin to roll it into a rectangle about 10 x 12 inches. Carefully transfer the dough to the prepared baking sheet. Sprinkle on the toppings. Use a fork to prick the dough all over.
Preheat the oven at 400 degrees F. (use baking stones if you have them). If you are using baking stones you can use a peel to slide under the parchment paper and transfer the dough onto the stones. If not, just put the baking pan in the oven as is. Bake for 15 minutes or so – until the loaf is golden brown.
Use a sharp knife to cut your bread into cracker sized pieces while it is still warm.