Ingredients
- 1 teaspoon instant yeast
- 350 grams warm filtered water (about 90 degrees)
- 50 grams olive oil
- 680 grams Sprouted Ancient Grain Baking Mix (or sprouted red or white wheat flour)
- 25 grams sea salt
- 1/4 teaspoon ground cayenne
Servings:
Units:
Instructions
- Preheat oven to 325 degrees.
- In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
- Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
- Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.
- Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
- Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes
Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
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