INGREDIENTS:
~ 5 gr instant yeast for salty preparations or ammonium bicarbonate ~ 60 gr soy bran (other types of brans work as well) ~ 125 wholewheat flour (mine was wholewheat with seeds!) ~ 10 gr potato starch ~ 125 ml milk of choice or water (I wouldn't use almond or coconut though, oat, rice and soy milk would work great though!) ~ 2 tbsp extravirgin olive oil ~ 2 tbs finely chopped rosemary (you can use ground rosemary) ~ 1 tsp salt For the coating: ~ 30 ml water ~ 1 tbsp extravirgin olive oil ~ pinch of salt INSTRUCTIONS: In a large bowl mix together the soy bran, the flour, the instant yeast, potato starch, rosemary and the salt. Once all the dry ingredients are mixed add the milk and the olive oil and mix with your hands until you get a nice and compact bread-like consistency. Preheat the oven to 200 degrees Celsius. Roll the dough to a 2-3 mm thickness and then using round cookie mould make the crackers (alternatively you can cut it into rectangles like I did, to give them the traditional cracker shape). Put some baking sheet on a baking sheet and place the crackers on it. Use a fork to gently make holes on the crackers (so they don't rise during cooking time) and then coat with the water-oil mixture and sprinkle some salt before cooking for 10-15 min until crisp. Immediatly (and carefully) remove the crackers from the baking tray and place them on a surface to cool completely. Once completely cool store in an airtight container! |