Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Seeded Rye Crispbread
Amuse-Bouche from Issue 5 – Spring / Summer 2014 – Caravan
A display that will draw a crowd.
Gather Journal
Seeded Rye Crispbread
Crispy discs of nigella and sesame seed-speckled flat bread, quick-pickled cauliflower and peppers steeped in turmeric and coriander, and hummus make for a smorgasbord suited for an arid, desert landscape.
makes 8 rounds
- rounded ¼ tsp active dried yeast
- ⅔ cup warm water, 110-115°F, divided
- a pinch of sugar
- 1 cup bread flour
- 3 Tbsp rye flour
- ½ cup sesame seed
- 1 ½ Tbsp nigella or black sesame seeds
- ¾ tsp sea salt
- about ½ cup all-purpose flour for kneading and rolling
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1
Stir yeast into about half of the water along with a pinch of sugar in a medium bowl. Let stand until yeast is creamy looking, about 3 minutes. Add remaining water.
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2
Stir together bread and rye flours, seeds, and salt; then stir into yeast water, stirring until dough comes together. Transfer dough to a floured surface and knead with floured hands, adding 3-5 Tbsp all-purpose flour as needed until dough is just tacky, but not sticky, 4 minutes. Knead 6 minutes longer. Place dough on a lightly floured area and invert a bowl over dough. Let rest 40 minutes.
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3
Preheat oven to 425°F. Line 2 baking sheets with parchment. Divide dough into 10 balls. Roll out 1 ball at a time (keep others covered) on a lightly floured surface into a thin round, about 1⁄16-inch thick. Transfer to a baking sheet. Roll out other balls. Bake until crisp and golden, 10-15 minutes. Cool to room temperature.
