Fiddlesticks Julies Rye Crispbread Recipes

Steps:

• Rub the margarine in to the flour and stir in the herbs and salt.
• Stir in the water and mix to a firm dough.
• Divide the dough in to two halves.
• Knead each half lightly on a floured surface.
• Roll each half out thinly in to about a 9" square.
• Thinly is the operative word, or they're rather chewy.
• Cut in to 3" squares and put on to a lightly greased baking sheet.
• Prick each square well to prevent it from rising and bubbling during baking.
• Bake at 200°c (Approx 390°F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown.
• Cool slightly on the baking sheet then transfer to wire racks.
• For Vegan use only a Vegan [non dairy] margarine and only the water.

Steps:

• Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
• Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
• Keep rounds in a warm place to rise for about 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
• Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
• Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.