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Seedy Plus - Cracker
Prep Time : 00h 16
Cooking Time : 00h 30
1 Cracker
Preparation Time: 16 – 18 minutes
Proofing and Resting Time: 40 – 50 minutes
Baking Time: 30 - 35 minutes
Outcome: 1.5 trays
Tools needed: Mixer including bowl, kitchen scale, baking tray.
Ingredients
- 500 g Seedy Plus
- 500 g Butter or Magarine
- 4 g Instant yeast
- 350 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 8 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 10 minutes.
- Scale the dough into 650 g pieces, mould slight long and allow relaxing for 10 minutes. Roll out the dough to approx. 2 mm thick and place onto a greased baking tray.
- Spray the tops of the dough pieces with water and sprinkle with sesame, linseed, sunflower seeds (2:1:1).
- Allow the dough to final proof for 30 minutes at ambient temperature.
- The oven should have a temperature of 230°C when you put the crackers in. After 5 minutes, decreasing to 170°C.
- Bake for 30 - 35 minutes.