I decided to take a break from my weekly sourdough boules and do something a little different with my sourdough starter this week. This is a rift on the dill crispbreads I made this past summer; similar process, but with a slightly different flavor profile. Instead of fresh dill, I’m using freshly grated grapefruit zest, and I’ve also added some rye flour to the mix. Traditionally crispbreads have a rye flour base, but last summer I had a hard time tracking rye flour down, so I improvise. I’m still having a hard time finding rye flour in stores, or even online, but I did have enough to pull this recipe together.
- 42 g Leaven (or 10 g Yeast)
- 105 g Rye Flour
- 142 g Bread Flour
- 20 g Whole Wheat Flour
- 7 g Salt
- 142 g Water
- 50 g Fennel Seeds
- zest from 1 Grapefruit
- coarse Sea Salt (to sprinkle on before baking)
- Combine the flours, salt, and fennel seeds.
- Mix together the leaven (yeast), water, and grapefruit zest.
- Gradually mix in the flour.
- Knead until dough has a nice spring to it.
- Store the dough overnight in the refrigerator.
- Pre-heat the oven to 425 F (~ 218 C). Make sure you have two oven racks evenly spaced in your oven to encourage good air circulation.
- Divid the dough into 8 equal pieces.
- Run the first piece (copiously dusted with flour) through the pasta machine at it’s thickest setting. You can also roll these out by hand. It can be a challenge, but try to get them as thin as possible.
- Run the dough through a couple more times at a decreasing setting.
- Place the dough on a piece of parchment about the size of a baking sheet.
- Proceed to roll out the remaining dough in a similar manner, placing 4 crispbreads on each piece of parchment.
- Lightly brush the crispbreads with water and sprinkle with the coarse sea salt.
- Use a lip-free or an upside down baking sheet to slide the crispbreads directly onto the oven racks. The only thing between them and the racks should be the parchment paper.
- Bake them for 10-15 minutes.
- Continue to dehydrate the crispbreads by reducing the heat to 200 F (~93 C) and leaving the oven door ajar for another 10-15 minutes.