After a weekend of baking disasters (a loaf of bread whose yeast died, turning it into glue, and the most disgusting muffins I’ve ever tasted), I was in need of a culinary ego boost. So I made some crispbread.
I have to confess that I really, really like Ryvita. I know, it’s the nerdiest food ever, but when our local grocery store started carrying it I actually clapped my hands in glee right there in the aisle. I’ve never figured out how to duplicate it at home – they must use some special industrial process to achieve that texture – but this recipe is a good home-made substitute.
– 1 cup hard wheat kernels
– 2 cups boiling water
– 2 tablespoons sesame seeds
– 1 tablespoon salt
– 1 tablespoon olive oil
– 1/2 cup oat bran
– 2 1/2 – 3 cups flour (I used only regular flour because I’m out of rye, but using at least half rye flour is best)
Soak the hard wheat kernels in the boiling water for at least 4 hours (overnight is fine). Pour the kernels and water into a food processor and process on high for a few minutes until the kernels are shredded. Pour into a bowl. Stir in salt and oil. Stir in oat bran. Add flour 1/2 a cup at a time until you have a sticky but kneadable dough. Knead for two or three minutes, adding more flour if needed. Let stand at least 10 minutes; roll out thinly (1/4″-1/3″) and cut into 3” x 2” sections. Bake at 375 F for 20-ish minutes, or until crispy and lightly browned, turning the baking trays once if like me you have an uneven oven. Cool completely on racks before eating. Good with hummus and other spreads.
You can throw in some caraway seeds, poppy seeds, or other grains if you like – I imagine some wheat berries or amaranth might be nice. Also I usually use more sesame seeds. Today I ran out.