Best Fiddlesticks Julies Rye Crispbread Recipes
FIDDLESTICKS JULIE'S RYE CRISPBREAD RECIPE
I found this in a search for a crispbread recipe to duplicate Kavli Crispy Onion crispbread. As of today (3/11/05), I've not made it, but I'll be rectifying that very soon! This is not my recipe - I found it at a British "downsizing" forum, and all the credit goes to the wonderful Julie!
Provided by Amy - Ellies Mommie
Categories Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Rub the margarine in to the flour and stir in the herbs and salt.
- Stir in the water and mix to a firm dough.
- Divide the dough in to two halves.
- Knead each half lightly on a floured surface.
- Roll each half out thinly in to about a 9" square.
- Thinly is the operative word, or they're rather chewy.
- Cut in to 3" squares and put on to a lightly greased baking sheet.
- Prick each square well to prevent it from rising and bubbling during baking.
- Bake at 200°c (Approx 390°F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown.
- Cool slightly on the baking sheet then transfer to wire racks.
- For Vegan use only a Vegan [non dairy] margarine and only the water.
FINNISH RYE CRISPBREAD
Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon. It is also served with butter spread on top alongside hot soup.
Provided by TicklingYourTastebuds
Time 10h55m
Yield 12
Number Of Ingredients 4
Steps:
- Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
- Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
- Keep rounds in a warm place to rise for about 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
- Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
- Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 33.2 g, Fat 0.8 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 196.5 mg, Sugar 0.4 g
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