Black Forest Cracker Bread
Makes Two 11” x 17” Sheets - Crisp and flavorful, this unleavened bread is baked in large
sheets and resembles Middle Eastern lavash.
This recipe calls for flavoring
the bread with salt, poppy seeds, and caraway seeds, but the options are
virtually endless. You might want to try curry powder or paprika, which are also
delicious.V Cracker bread pairs nicely with stews, soups, and salads. For a
dramatic and attractive presentation, break the baked sheet of bread haphazardly
into large pieces, and arrange them in baskets.
Ingredients for Black Forest Cracker Bread
- 1 1/4 cups Water
- 1 1/2 tbsp Dry Active Yeast
- 2 tbsp
- 6 tbsp Olive Oil
- 3 cups Bread Flour, sifted
- 1 1/2 tsp Salt
- 1 tbsp Water
- 1 tbsp Caraway Seeds
- 1 tbsp Poppy Seeds
- 1 tbsp
Method for Black Forest Cracker Bread
- Preheat the oven to 375°F. Grease the backs of two 11 x
17 baking sheets with vegetable shortening.
- Combine the water, yeast, and
honey in the bowl of an electric mixer fitted with the dough hook attachment,
and mix on low speed until well combined. Add the oil, flour, and salt, and
continue mixing until incorporated. Increase the speed to medium, and mix the
dough until it forms a stiff ball. (If the dough is too wet, add a bit more
- Remove the dough from the bowl, divide in half, and stretch each
half over the back of one of the prepared baking sheets.
- Beat the two eggs
together with the tablespoon of water to make an egg wash.
- Brush the dough
with the egg wash, and sprinkle with equal amounts of the caraway seeds, poppy
seeds, and salt.
- Bake until golden brown, about 25 minutes. Cool the bread
directly on the baking sheets, and break into pieces to serve.
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