ICE GLAM WATCH RECIPES

Steps:

• Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
• Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
• Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
• Preheat the oven to 375, and let the bread rise until it is almost doubled.
• Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
• Spritz with water and place in the hot oven.
• Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
• * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.

Steps:

• Preheat oven to 400°. Grind caraway seeds in spice mill or with mortar and pestle until coarsely ground. Transfer to a food processor. Add all-purpose flour, oil, rye flour, and kosher salt and process to combine. With the motor running, pour in ¼ cup water and continue to process until mixture resembles wet sand.
• Transfer dough a clean work surface and knead until smooth, about 2 minutes. Roll out dough until you can almost see through it (about 14x9"). Transfer to a parchment-lined rimmed baking sheet. Dough might be an irregular shape, but that’s fine; just trim any excess so it fits on sheet. Sprinkle dough with sea salt.
• Bake cracker until golden brown, 14–16 minutes. Let cool before breaking into irregular pieces.