Submitted by

Crackle Bread:

Ingredients

Night Before:

  • 1 cup bread flour
  • 1/2 cup stone ground
  • whole wheat flour
  • 3/4 cup warm water
  • 1/4 tsp instant yeast
  • Day of:
  • 2 cups bread flour
  • 3/4 cup stone ground whole wheat flour
  • 2 cup chopped croissants
  • 1 1/4 cup lukewarm water
  • 2 teaspoon salt
  • 1 tsp instant yeast
  • Coating:
  • 1/3 cup warm water
  • 1 tablespoon sugar
  • 1/2 cup white rice flour
  • 4 tsp vegetable oil
  • 1/8 teaspoon of salt
  • 1/2 tsp instant yeast

Method

The night before combine all the "Night before" ingredients together; mix and cover with plastic wrap. Allow to sit in room temperature room overnight or 12 - 18 hours. The next morning pour the "Night Before" mixture into a large bowl. Add the 1 1/4 cups of lukewarm water and mix till blended. Pour in the whole wheat flour and finely chopped croissants. Mix with a wooden spoon till well mixed. Add salt and instant yeast. Once well mixed start to add the bread flour 1/2 cup at a time. When the dough becomes to hard to mix, pour out onto a flat surface and continue to incorporate the rest of the flour. Knead for about 8 - 10 minutes. Add a little oil to a clean bowl. Place the dough into the bowl and turn over a few time to lightly coat all sides. Allow to rest for 1 to 1 1/2 hours or till double in bulk. Once the dough has rested till doubled; pour out onto a flat surface. Cut the dough into two equal parts. Roll each piece into a ball and place onto a piece of parchment paper. Allow to rise for an hour. About an half an hour before baking the bread, you can start the coating. In a small bowl combine the water, sugar, rice flour, salt, oil and instant yeast. Mix with a wooden spoon till smooth. Cover with plastic wrap and allow to rest till doubled. Once the bread is ready to bake, spread the paste onto the outside of the loaves. Place into a preheated 380 degree oven for 35 - 40 minutes. Remove from the oven and cool on a wire rack.