These purple-tinted crackers, made with barley, oats and rye, are an adaptation of traditional Norwegian Crispbreads.
Norwegian Crispbreads were the bread of the month for the Whole Grain Bakers, Flour Millers, and Grain Growers-Grain Revival FB group a few months ago.
I love making crackers so I knew I wanted to try these. I hunted through the assortment of grains and flour in my freezer, but I didn’t have any barley flour. I did had some purple barley grains so I decided it would be fun to demonstrate how the crackers could be made with alternative grains. I also thought it would be cool to make purple crackers.
I milled the barley grains and some oat groats info flour and used the milled flours, along with some whole grain rye flour from Carolina Ground and some organic all-purpose flour, to make these purple-hued treats. And, to make them even crunchier, I added sesame seeds.
I had fun making these crispbreads using purple barley, but if you don’t have any purple barley on hand, don’t let that keep you from making them. Just use regular barley flour, and keep in mind that if you use less whole grains and seeds, you’ll need less water.
- 140 grams oat flour (I used freshly milled)
- 140 grams whole grain rye flour
- 140 grams hard unbleached wheat flour (I used organic all-purpose flour)
- 140 grams purple barley flour (I used freshly milled)
- 8- 10 grams salt
- 60 grams sesame seeds, optional
- 400 -450 grams warm water
- oat or barley flour for kneading and rolling out
- large bowl
- Danish dough whisk or wooden spoon
- rolling pin
- baking sheets large enough to accommodate rolled out dough
- Mix all of the flours, salt and sesame seeds (if using) together in a large bowl
- Stir in the warm water, and form the dough into a ball.
- Turn out onto a work surface generously dusted with flour. Knead with well-floured hands working the dough gently until it gains elasticity and loses its stickiness. Continue kneading for 5 minutes longer. This will develop the gluten and make rolling out easier.
- Let the dough rest for 10 minutes, covered with a towel.
- Preheat the oven to 375 F. Divide the dough into 4 pieces.
- Flour work surface and each dough piece generously, and then flatten each piece with the palm of your hand. Cover with a towel while you work with one piece at a time.
- Flatten each piece into a rectangle approximately 6x8 inches. Roll out, working from the center outward into a rectangle the size of your baking sheet and less than ⅛ inch thick. Trim off edges to make a neat rectangle and transfer carefully to ungreased baking sheet. Once on the sheet, cut the dough lengthwise into 1.5 inch wide strips, then cut crosswise in thirds. Alternatively, cut the dough into squares. Repeat with another dough piece if your oven can accommodate another baking sheet. Bake in the center of the oven for about 5 to 10 minutes or until the crispbreads separate from each other and start to brown. Transfer to a rack to cool and store in a well-sealed plastic bag or cookie tin.
Makes approximately 50 thin rectangular crackers (each about 1-1.5 inch wide by 5 or 6 inches long) or more if you make them square and smaller.
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