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Ingredientes
- 3 Tbsp. Lora Brody's Sour Dough Bread Enhancer Note 1
- 3 Tbsp. Unsweetened Cocoa Pwdr
- 2 c. All-Purpose Flour Unbleached, White
- 1 c. Medium Rye Flour
- 2Â 1/2 tsp Salt
- 1 c. Hot Water Note 2
- 1/3 c. Vegetable Oil Or possibly
- Â Â Garlic Oil
- 2 Tbsp. Black Strap Molasses
- 1 x Egg White Mixed With
- 2 Tbsp. Water
- 4 Tbsp. Mixed Seeds To 5 Tbsp
- Â Â Coarse Salt
Direcciones
- Note 2: or possibly extra to make a soft, smooth ball of dough after the first 5-7 min of kneading
- Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few min of the kneading cycle, adding additional water or possibly white flour as needed to create a smooth, moist, supple ball. Knead till a smooth ball has formed.
- Preheat the oven to 450F with the rack in the center position. Line 4 large baking sheets with parchment. Either by hand or possibly using a pasta machine roll the dough into long strips 1/8" thick. Place the strips on the baking sheets, brush with egg with and sprinkle with seeds and salt. Press lightly with your fingers to push the seeds into the dough. Working with one baking sheet at a time, for 5-6 min, then loosen the strips and place them right on oven rack to bake for another 3-4 min till crisp and brown, but not burned. These won't cook proportionately. Cold on racks before storing at room temperature.
- Lora Brody
