Kvass crackers
Description
The recipe won't take much time. Making sourdough crackers requires precision and proper temperature control. Preparing the crackers will take almost an entire day, so I usually bake them on my day off. But it's worth it! Delicious, healthy, and they look very original. Good luck—your baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
The barley malt should be ground into flour using a home mill, or you can buy pre-ground malt. Add 230 ml of hot water (almost boiling) to the ground malt, stir, and let it sit for an hour.
- 2
Step 2
At the same time, scald the rye flour with 280 ml of boiling water and let it cool for 1 hour, slightly maintaining the temperature.
- 3
Step 3
Then we combine the two mixtures together.
- 4
Step 4
It should result in a fairly thick consistency, which needs to be left to steep under a lid for about two hours. The temperature must be maintained at 65 degrees.
- 5
Step 5
Then add rye malt to the mixture, stir, and let it simmer for another hour at the same temperature.
- 6
Step 6
By this time, the dough will have changed color.
- 7
Step 7
Pour the dough into the baking pan.
- 8
Step 8
Bake the kvass crackers in the oven at 160 degrees for 90 minutes.
- 9
Step 9
Let the finished crispbreads cool and slice them into thin pieces.