I received a KAF order today that includes their rye flour, which is a medium rye. The package states: "Our medium rye flour is a slightly darker rye, milled closer to the bran than white rye. It yields a dense, flavorful rye bread."

It doesn't say "wholegrain," as the "whole grains council," suggests it should. I've always assumed most rye flour was wholegrain. I now know that white rye is not, and I'm wondering about the others that I use.

As I noted in the baking thread from January 12, 2020, I baked this recipe. I ended up using bread flour for the "wheat flour strong in protein," Bob's Red Mill dark rye for the "fine rye flour," and King Arthur's pumpernickel for the "coarse rye flour." I used sunflower and sesame seeds.

I wrote to the publisher to point out that the quantity is incorrect, as it lists "60 rounds" but the crackers are clearly cut into squares in the recipe and in the picture. I also asked about lentils being listed as a topping. Here is the response I received:

"Thanks for the note on recipe quantity. As for the toppings for the crispbread, I have checked the original Swedish and it does indeed list “linsers,” the Swedish word for lentils. I agree that seems odd, so I think you’ve done the right thing by opting for sunflower and sesame seeds. If you wanted to get adventurous, one can cook lentils by simmering in water or broth and then roast them to create a crunchy snack that could, I imagine, be sprinkled on a crispbread. I found this recipe for roasted lentils":

https://www.edibleperspective.com/home/2013/1/3/crunchy-roasted-lentils.html

So the recipe does indeed specify lentils. I've not heard about roasting lentils. I tried roasting chickpeas last year, but while they were originally a bit crunchy, they softened up by the next day. I'd not heard about roasted lentils as a snack. It seems like a lot of work, so I will probably stick to the sunflower-sesame seed topping.

• This reply was modified 4 years, 10 months ago by BakerAunt.

The Lemon Crispbread with Kamut and Olive oil came out as ore of a focaccia than a crisp bread. I now think that instead of following the direction to divide the dough in half and roll out each on a piece of parchment, I should have divided it into thirds. There was too much dough on the large cookie sheet, which is the largest that will fit in my Wolf oven. I wondered if it should be rolled thinner, as it was more than 1/16th thick, but I went ahead with it. And so I ended up with Lemon Focaccia with Kamut and Olive Oil. Looking at the picture, I also think that I should have used my Knackebrod rolling pin to indent it as well, but again, no instruction to do so was given.

I didn't find that the Baker's Ammonia smelled up the house during baking. I certainly smelled it after I added it to the dough before the second rising, but only when I sniffed it. The flavor is interesting enough that I may try the recipe again, although I'll need to buy some more Kamut flour. However, I'm not sure that the anise seed works for me in these crispbread. It's the smell that my husband noticed as they were baking, and while he will eat them, he may not consume them at the speed he did the first crispbread. For me, the anise seed is almost a distraction and covers other flavors. It's hard to judge the flavor of this "crispbread" because if they had been rolled thinner, the taste would likely be different.

One more note: The recipe says zest of two lemons or 10g. Well, the zest of two lemons is 1.0 grams.

Yesterday (Feb. 17), I put most of the that Kamut-Lemon Crispbread that was more like focaccia into the trash. Neither of us wanted to eat it, and there was a somewhat bitter aftertaste, which might have been the anise, but I'm wondering if it was the baker's ammonia. At any rate, I no longer have to look at that waste of good ingredients. I don't plan to try that recipe again.