this “swabian” (schwabisch) recipe is from black forest cuisine by walter staib, a relative of some kind whom i’ve never met.
i guess this recipe is also called crisp bread, Näkkileipä, knäckebröd, hårt bröd, hårdbröd, spisbröd, knækbrød, knekkebrød, näkkileipä, hapankorppu, hrökkbrauð, Knäckebrot (knackebrot) or Knäcke (knacke,) and can be rye, airy, dense, or any number of ways. (thanks, wiki! haha)
i don’t understand why this flat cracker bread (which does look simple and amazing) calls for yeast. i’d imagine it has to be stretched really thinly so it doesn’t get chewy. i haven’t tried this yet, but wonder about using my sourdough starter instead of yeast…
1 1/4c water
1 1/2T dry active yeast
6T olive oil
3c bread flour
1 1/2t salt
2 eggs 1 egg
1T caraway seed
1T poppy seed
1T kosher salt
preheat over to 375. grease the backs of two 11×17 baking sheets.
combine water, yeast, and honey. add olive oil, flour, and salt. mix until a stiff ball. add more flour if dough is too wet.
divide in half and stretch over baking sheets.
beat eggs with water and glaze breads. sprinkle with seeds and salt.
bake 25 mins; cool on baking sheets. break into pieces.
just made it last night for the first time! WHOA! so easy! no rise; the yeast was definitely for flavor only, but tasted great. i’m not typically into a super-yeasty taste, but it definitely worked with the honey-and-seeds taste. one got stretched over a smallish cookie sheet, and became flatbread (which was delicious) and the other, stretched over a giant cookie sheet, became crisp and delicious! so if you want crackers, make sure to stretch it super thin.
let me know if anyone tries this, how it turns out, and also let me know if you try it with a sourdough starter. i think that’d be amazing!