Crispy Cracker Bowl Bread Recipe: Makes 12 to 18 cups
Ingredients
- 1 1/2 cups bread flour
- 1/2 cup semolina flour
- 1/4 cup flax meal
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 3/4 teaspoon instant yeast
- 2 tablespoons liquid honey
- 2 tablespoons olive oil
- 1/2 to 3/4 cup lukewarm water
Method
Mix together in a large bowl add flour, semolina, flax meal, poppy seeds, sesame seeds, salt and yeast. Mix in olive oil, honey and lukewarm water ( 100F to 110F ). Pour mixture out onto a lightly floured surface and knead for 8 - 10 minutes. The dough should become smooth and elastic. Roll dough into a ball and place into a greased bowl. Making sure that you turn over the dough so it will be lightly covered with oil on all sides. Cover with plastic wrap and allow to rest for 1 hour. After the dough has doubled in bulk pour onto a oil sprayed surface. Cut dough in half and place one piece back into the greased bowl and cover. Using a rolling pin, roll out the dough as thin as possible with out tearing the dough. If the dough won't roll out paper thin allow to rest for 5 minutes then continue. Cut the dough into a 6 inch circles. I use a bowl as a template. Lightly oil spray the back of a no-stick muffin pans. Lift the circles and place on the back of muffin tins. Try not to let the circles touch each other. Leaving the middle section empty. Once that is done remove the other half of dough and repeat. Bake both muffin tins in a preheated 400F for 15-20 minutes or till lightly golden brown. Remove from oven then cool for 1 minute. To remove from the muffin tins slowly rock the cups back and forth till they come loose. Turn over and cool on wire rack.