Black Forest Cracker Bread (Knäckerbrot)
Makes 2 11 x 17-inch sheets
Ingredients
1 1/4 cups water
1 1/2 TB dry active yeast
2 TB honey
6 TB olive oil
3 cups bread flour, sifted
1 1/2 tsp salt
2 eggs
1 TB water
1 TB caraway seeds
1 TB poppy seeds
1 TB kosher salt
Vegetable shortening, for greasing
Directions
Heat oven to 375F. Grease the backs of two 11 x 17-inch baking sheets with vegetable shortening.
Combine the water, yeast, and honey in the bowl of an electric mixer fitted with the dough hook attachment and mix on low speed until well combined. Add the olive oil, flour, and salt and continue mixing until incorporated. Increase the speed to medium and mix the dough until it forms a stiff ball. If the dough is too wet, add a bit more flour.
Remove the dough from the bowl, divide in half, and stretch each half over the back of one of the prepared baking sheets.
Beat the two eggs together with the tablespoon of water to make an egg wash. Brush the dough with the egg wash and sprinkle with equal amounts of the caraway seeds, pappy seeds, and salt. Bake until golden brown, about 25 minutes. Cool the bread directly on the baking sheets and break into pieces to serve.
NOTE: I use whatever herbs/spices sound good at the moment, like paprika, curry powder, sesame seeds, cayenne pepper, etc.
Recipe from Black Forest Cuisine, by Walter Staib
Makes 2 11 x 17-inch sheets
Ingredients
1 1/4 cups water
1 1/2 TB dry active yeast
2 TB honey
6 TB olive oil
3 cups bread flour, sifted
1 1/2 tsp salt
2 eggs
1 TB water
1 TB caraway seeds
1 TB poppy seeds
1 TB kosher salt
Vegetable shortening, for greasing
Directions
Heat oven to 375F. Grease the backs of two 11 x 17-inch baking sheets with vegetable shortening.
Combine the water, yeast, and honey in the bowl of an electric mixer fitted with the dough hook attachment and mix on low speed until well combined. Add the olive oil, flour, and salt and continue mixing until incorporated. Increase the speed to medium and mix the dough until it forms a stiff ball. If the dough is too wet, add a bit more flour.
Remove the dough from the bowl, divide in half, and stretch each half over the back of one of the prepared baking sheets.
Beat the two eggs together with the tablespoon of water to make an egg wash. Brush the dough with the egg wash and sprinkle with equal amounts of the caraway seeds, pappy seeds, and salt. Bake until golden brown, about 25 minutes. Cool the bread directly on the baking sheets and break into pieces to serve.
NOTE: I use whatever herbs/spices sound good at the moment, like paprika, curry powder, sesame seeds, cayenne pepper, etc.
Recipe from Black Forest Cuisine, by Walter Staib
Last edited:
