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| Black Forest Cracker Bread |
| Makes Two 11” x 17” Sheets |
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| Ingredients for Black Forest Cracker Bread |
1 1/4 cups Water
1 1/2 tbsp Dry Active Yeast
2 tbsp Honey
6 tbsp Olive Oil
3 cups Bread Flour, sifted
1 1/2 tsp Salt
2 Eggs
1 tbsp Water
1 tbsp Caraway Seeds
1 tbsp Poppy Seeds
1 tbsp Kosher Salt
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| Notes |
Crisp and flavorful, this unleavened bread is baked in large
sheets and resembles Middle Eastern lavash.
This recipe calls for flavoring the bread with salt, poppy
seeds, and caraway seeds, but the options are virtually
endless. You might want to try curry powder or paprika,
which are also delicious.V
Cracker bread pairs nicely with stews, soups, and salads.
For a dramatic and attractive presentation, break the baked
sheet of bread haphazardly into large pieces, and arrange
them in baskets.
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| Method for Black Forest Cracker Bread |
• Preheat the oven to 375°F. Grease the backs
of two 11 x 17 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 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, poppy seeds, and salt.
Bake until golden
brown, about 25 minutes. Cool the bread
directly on the baking sheets, and break into
pieces to serve.
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