Tasty Crispy Bread

Tasty Crispy Bread is a delightful treat that is perfect for Mardi Gras and Christmas parties. These homemade crackers have a wonderful combination of flavors from the anise and the sourdough starters. Their crispy texture and savory taste make them a great addition to any festive gathering.

As you savor these Tasty Crispy Bread crackers, you’ll be transported to a joyous atmosphere filled with celebration and merriment. Serve them alongside your favorite dips, spreads, or cheese platters to enhance the culinary experience. Share them with your friends and family, and watch as they enjoy the irresistible crunch and delightful flavors.

Makes 15 crackers 

INGREDIENTS:

• ½ oz (10 g) fresh yeast
• 1⅔ cups (400 ml) cold water
• 3½ oz (100 g) rye sourdough starter
• 3½ oz (100 g) wheat sourdough starter
• 3 cups (300 g) whole rye flour
• 4¼ cups (550 g) wheat flour
• 1 tbsp (15 g) salt
• ½ oz (15 g) anise
• Sea salt for topping

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

WHEAT AND RYE SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

CRISPY BREAD:

1. In a small bowl, dissolve the fresh yeast in the cold water. Add the rye sourdough starter and wheat sourdough starter. Mix well to combine.
2. In a large mixing bowl, combine the whole rye flour and wheat flour. Gradually add the yeast and sourdough mixture to the flour. Knead the dough thoroughly until it becomes smooth and elastic.
3. Let the dough rest for about 15 minutes to allow the gluten to relax.
4. Add the salt and anise to the dough. Knead it once more to incorporate the ingredients evenly. Place the dough in a bowl and cover it with plastic wrap. Allow it to rise in the refrigerator overnight. This slow fermentation process will enhance the flavor and texture of the bread.
5. The next day, remove the dough from the refrigerator. Cut it into fifteen equal pieces.
6. Preheat the oven to 400°F (210°C) and prepare a baking sheet lined with parchment paper.
7. On a lightly floured surface, roll out each piece of dough into a thin cracker. To prevent sticking, lightly flour the rolling pin and turn the cracker over occasionally to ensure even spreading.
8. Place the rolled-out crackers on the prepared baking sheet. Prick each cracker with a fork to prevent air bubbles from forming during baking. Sprinkle a little sea salt on top of each cracker according to your taste preferences.
9. Bake the crackers in the preheated oven for approximately 15 minutes, or until they turn golden brown and crispy.
10. Once baked, transfer the crackers to a cooling rack to allow them to dry completely. This step will further enhance their crispiness.

Enjoy the process of making these crackers, from kneading the dough to rolling it out and baking it to perfection. The aroma that fills your kitchen will bring a sense of anticipation and excitement. Let Tasty Crispy Bread become a signature dish at your special occasions, creating lasting memories for years to come.