Sarah from All Our Fingers in the Pie  was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers! 🙂
It wouldn’t be the end of the month without me rushing to finish and post my Daring Bakers Challenge. This month was focused around crackers, and after the last challenge made such wonderful ones, I was looking forward to it.
I think I may have chosen the easiest recipe given, as the dough came together very quickly. Although when it came to drying all the crackers, this looked like it would take a reasonable amount of time, as my oven only has two shelves (and the bottom shelf never cooks as fast or even). One loaf when sliced as thin as I could manage fit on two trays and after needing to put a pie in the oven, I decided on leaving the second loaf – as we had already eaten some of the thin slices that weren’t cut very well.
We ate the loaf for breakfast, sliced thickly, grilled and with a bit of butter, and it tasted very nice – with the currants (I used instead of raisins), adding a nice addition of sweetness and moisture. I think my parents in law would be quite surprised to see me eating dried fruit in bread or cake as I’ve always had an aversion to it.
I think the loaf was a little nicer than the crisps, as the flavour was more evident. I would definitely consider making the bread component of this challenge again.
Thanks to our host this month! It’s always a pleasure trying new recipes.
From Dinner with Julie blog  with Julie van Rosendahl
Servings: About 8 dozen
2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour
2 teaspoons (10 ml) (10 gm) (1/3 oz) baking soda
1/2 teaspoon (2½ ml) (3 gm) salt
2 cups (480 ml) buttermilk
1/4 cup (60 ml) (50 gm) (1¾ oz) brown sugar, firmly packed
1/4 cup (60 ml) honey
1 cup (240 ml) (180 gm) (6½ oz) raisins (I used half a cup of currants)
1/2 cup (120 ml) (60 gm) (2 oz) chopped pecans
1/2 cup (120 ml) (125 gm) (4½ oz) roasted pumpkin seeds (optional)
1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds
1/4 cup (60 ml) (30 gm) (1 oz) flax seed, ground
1 tablespoon (15 ml) (2 gm) finely chopped fresh rosemary
Preheat oven to moderate 350°F/180°C/gas mark 4.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8”x4” (20cmx10cm) loaf pans that have been sprayed with nonstick spray. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Slice so thin that they are almost lacy. Reduce the oven heat to slow 300°F/150°C/gas mark 2 and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. You can also cut in half before the second baking. This is the way I like them. The size works better. Be careful not to burn.
Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.