ONE PIECE CRACKER RECIPE

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SOURDOUGH CRACKERS | JAMIE OLIVER RECIPES

Make these crackers your own by decorating them with dried herbs, wild garlic leaves, crushed nuts or seeds. Just don’t add anything with too much moisture – no one likes a soggy cracker!

Total Time 30 minutes

Yield 4

Number Of Ingredients 4

100 g rye or wholemeal flour
1 teaspoon runny honey
75 g mature sourdough starter
sesame, fennel or caraway seeds optional

Steps:

    1. Mix the flour and honey in a large bowl, then stir in the sourdough starter to combine – the dough will be quite stiff, add 1 teaspoon of water to help bring it together, if needed.
    2. Wrap the dough in a clean damp tea towel and leave to rest for 20 minutes.
    3. Preheat your oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
    4. Divide the dough into two and work with one piece at a time, keeping the other piece covered. Roll out the dough as thinly as you can, around 2mm thick. You can either cut the dough into shapes, or keep it whole (as long as it fits on your tray).
    5. Place the dough on the lined tray and gently brush or spray with a little water. Sprinkle with a little sea salt, and with sesame, fennel or caraway seeds, or a mixture, if you like. Repeat with the other half of the dough.
    6. Bake the crackers for 5 minutes, then flip them over and bake for another 8 to 10 minutes, or until crisp and brown all over.
    7. Remove and cool on a wire rack, then tuck on in. Delicious with cheese and chutney or fresh fruit like grapes or figs. Store any leftovers in an airtight container.

Nutrition Facts : Calories 115 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 2.9 g protein, CarbohydrateContent 26.2 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0 g salt, FiberContent 4.1 g fibre

NORI'S SEAWEED CRACKER RECIPE -

From the Tribune weekly guide - Food and Drink - Note: Dough recipe adapted from Breadbar. Preparation and toppings by chef Noriyuki Sugie.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 8 large crackers

Number Of Ingredients 9

1 1/8 teaspoons active dry yeast (1/2 envelope)
1/2 teaspoon sugar
1/4 cup olive oil, plus
1 tablespoon additional olive oil
1 1/2 cups flour
1 1/4 teaspoons kosher salt
1/4 cup nori, powdered (Japanese seaweed)
2 tablespoons shichimi-togarashi
1/4 cup white sesame seeds, untoasted

Steps:

  • Stir together the yeast, 1 cup of water and the sugar in a medium bowl or in the bowl of a stand mixer . Set aside in a warm place to proof for 5 to 10 minutes.
  • Stir 1 tablespoons olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes.
  • Place the dough in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise until doubled in size, about 1 1/2 hours.
  • Place a baking stone or an upside-down cookie sheet in the oven and heat the oven to 350 degrees.
  • Turn the dough onto a well-floured work surface. Flatten slightly and cut into eight pieces. While working with one piece, cover the remaining pieces so that they don't dry out.
  • Roll the dough out, one piece at a time, as thin as an index card (about 10 inches in diameter), flipping and flouring the dough as needed to prevent sticking. The dough doesn't have to be in any specific shape, but will cook most evenly if rolled into even rounds or rectangles.
  • With a fork, poke holes into each piece of dough every few inches and set each rolled sheet aside, loosely covered, as you work. When ready to bake, brush one side of the dough with a light coating of olive oil. Sprinkle the nori, shichimi powder and sesame seeds each on one-third of each piece of dough in stripes.
  • Bake each piece of dough, topping side up, on the hot stone or cookie sheet. Do not flip. If the dough bubbles up, poke each sheet with more holes. Bake about 10 minutes, depending on the oven and cooking surface, until each cracker is golden and crisp. Cool, then break into irregular shapes for serving.

Nutrition Facts : Calories 188.4, FatContent 10.9, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 273.9, CarbohydrateContent 19.4, FiberContent 1.3, SugarContent 0.3, ProteinContent 3.4

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From kingarthurbaking.com
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