Flax-rye crispbread

Flax-rye crispbread

Category: Sourdough bread

Ingredients
* Refined, active leaven	50 g
* Flaxseed flour	100 g
* Rye flour	100 g
* Water	150 ml. (+/-) depends on flour moisture
* Svan salt (or other with spices)	0.5 tsp

Cooking method

• Knead the non-liquid dough from the ingredients. It is quite strong and keeps its shape well.
• Due to the flax, the bun takes in more water than ordinary rye dough.
• We place the bun in a fermentation dish.
• Cover with foil (my bun rises in a plastic microwave container with a screw lid)
• Place in a warm place until the volume doubles.
• We spread the bun on a work surface, dusted with rye flour.
• We divide into parts.
• Roll into balls, and then roll each of them with a rolling pin into a flat cake, 3-4 mm thick.
• We cook crispbreads in a waffle iron - either in electric, or in one that is intended for the burner.
• Bread at the frying stage smell very tasty - a mixture of nutty and spicy-Svan aromas.
• Next in line are crispbreads with other fillers - caraway seeds, dried onions, black caraway seeds, cereal coriander, anise, dry granulated garlic.

Note

From this amount of dough, I got 8 loaves. But one did not live up to the photo session ... I crumpled it as testing right next to the waffle iron Well, what ... maybe it turned out to be a fucking thing, and I will waste time and energy ... Okazalos ь very tasty.

And the sourdough recipe?

[Natasha]

Natasha, How interesting!
And on the tooth, what kind of bread to the touch, like lavash, like waffles or what?

[Anastasia]

Anastasia, they are soft, non-crunchy. Well, like rye edges, they baked something like that, only thin ones.

And the sourdough recipe?

Marina, but any leaven. If there is none at all, then you can start with sourdough. Eternal
Or here's a whole section on leavens - read, get acquainted, try.
Starter cultures

Thank you

[Natasha]

Natasha, and besides the waffle iron, what can you use?

Just in the oven? Or in a frying pan?

[Natasha]

Natasha, but how can you wrap the filling in them in a cake or are they tight?
Or how to roll a burrito?
I need to put a piece of meat and some vegetables there, like in an envelope, will it work?

[Natasha]

I need to put a piece of meat and some vegetables there, like in an envelope, will it work?

If you give an oblong shape to the cakes, then you can put the filling in the finished one.
The body of the flatbread is unbreakable and well bent.

Natasha, and besides the waffle iron, what can you use?

Just in the oven? Or in a frying pan?

It seems to me that it makes no difference what and what to cook on. She is so primitive in composition that there is nothing to bake for a long time.
For example, next time, with a different filler, I plan to bake in the form of a mini-baguette in the oven.

[Natasha]

Natasha, thanks, I'll try as soon as the hand heals)

[Natasha]

Natashawhat a great taste the cakes have!
I have homemade salt - onion, mint, parsley + a pinch of my seasoning for meat (orange zest, coriander, black pepper, hot pepper, cinnamon).
I don't like flaxseed flour, but here are such delicious cakes! A very successful combination of rye and flax flour.
In terms of composition, everything is like yours, only there is more water to make pancakes on a Teflon sheet without oil.
Don't swear, plz! I'm not kidding, I just don't have a waffle iron. I'm looking for different recipes, I'm looking for a use for lepekhi and for my husband's menu to justify the need for a new gadget. And nowhere to roll, that's why the pancakes.

[Inna]

Natasha, thanks, I'll try as soon as the hand heals)

Inna, get well and bake to your health !!!

I have homemade salt - onion, mint, parsley + a pinch of my seasoning for meat (orange zest, coriander, black pepper, hot pepper, cinnamon).

Cool salt !!! So I also love home-made salts (I have my own svank, and gremolata from Tanya-Admin, and Bzhedug, and Abadzekh)

combination of rye and flax flour

So I liked it.

Don't swear, plz!

Nastya, my God, never and never))) After all, everyone has different devices and different possibilities to reproduce some kind of recipe. And variations are VERY welcome. Maybe someone else will find your experience useful.



I left half of the loaves on a plate on the table, half packed in a bag, tightly. Well, some have dried up like biscuits, and the "packet" ones in breakfast played the role of a burrito, with a Peking and a cutlet)))
Delicious. I like the flavor of flaxseed flour.

Well, some have dried up like biscuits, and the "packet" ones in breakfast played the role of a burrito, with a Peking and a cutlet)))

Yes! This is what you need!
I went to drip my husband's brain about a waffle iron.

I have a waffle iron for gas, Sovdepovskaya, there is an electric KitFort for thin waffles, and there is a silicone mold for 4 thick corrugations.
These crispbreads were fried on electric. They are also fried without oil.

[Natasha]

Natasha, so I'll definitely do it for you in a tartlet! There is no sourdough, I will replace it with yeast (I think it's not critical, because the sourdough is the same yeast). How to do it .. I'll post it! the recipe is cool, simple and literate.

[Ol,]

Ol, of course the leaven can be replaced with yeast. Let's bake, in a tartlet. I wait))))

[Natasha]

Natasha, I brought you, as an ideological inspirer ... ... baguettes with whole grain flour on flax-rye dough.
But just don't hit, okay?
Remaining dough from pancakes. On it, as if on the trail. the day I put the dough with c / z flour, and today she molded and baked baguettes. Well, such delicious food.
Thanks for the idea with the cakes, without them there wouldn't be that cool dough!

baguettes with whole grain flour on flax-rye dough

That's how cool it is, Nastyush !!! Great !!!

But just don't hit, okay?

Why are they all self-critical ?!
Don't beat you, you need to praise you from the heart))
And the baguettes are beautiful. Such a piece of bread for a good meal will do everything in favor.

And in what proportion to replace the leaven with pressed yeast? And probably the flour will also need to be adjusted?

[zvezda]

And in what proportion to replace the leaven with compressed yeast?

Oli needs it-zvezda, to ask. She was going to do it by leaps and bounds. I am never friends with yeast, therefore I cannot say about the proportions.