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I baked a new recipe this morning: Havremel Flatbrod (imagine a diagonal line to the right through the o) or Oatmeal Flatbread, from the recipe in Bernard Clayton's Complete Book of Small Breads (Simon and Schuster: 1998), pp. 107-108. He attributes this Norwegian recipe to Norma Wangsness of Decorah, Iowa.
I made the included variation that substitutes in 1 cup of whole wheat flour. I found that I needed an additional 2 Tbs. regular flour in order for the dough to come together. I also gave it a rest of 10 minutes before kneading it. I rolled out the dough as think as I could--the thinnest I've ever managed, but the 8 minute baking time was not enough, so clearly my very thin ones are not as thin as what Bernard and Norma manage. I found that 14-15 minutes is needed so that they will crisp. I did bake them on parchment paper on heavy baking sheets. I rolled each of the six pieces of dough into a rectangle of about 27x33 cm. (metric is SO much easier for cracker measurements!). These are a very slightly sweet, crispy oat-wheat cracker.
I wish that recipes would state if the product is supposed to be crisp. Just saying "golden" does not help, particularly when wheat flour is incorporated.
An unusual direction in this recipe is that the teaspoon of baking soda is dissolved in the 1 1/2 cups of buttermilk, which makes if foamier.
It made a large batch. I may make them again, depending on what we think when we eat our way through them.
Bumping up the March 25 thread.
Mike: there is a thread here from the Baking Circle, in which we helped Luvpyrpom bake Finnish rye:
If you search "Finnish" on this site, there is also a recipe from Laura4Paws.
Great save, Joan! You could have said it is "pull-apart" bread! Seriously, I've seen recipes where you do cut the bread in slices, then pack it into the bread pan.
This morning I baked Orange Marmalade Oatmeal Crunch Bars and threw in a cup of mini-chocolate chips. (Recipe is posted on this site.) These make a kind of granola bar, some of which I'll send in my younger stepson's care package.
I baked a new recipe this evening, Rye Soda Bread, from the KAF baking site. It's unusual in that it uses equal parts of pumpernickel, Irish wholemeal flour and AP KAF flour, as well as the Harvest Grains blend:
https://www.kingarthurflour.com/recipes/rye-soda-bread-recipe
I made two changes. I soaked the Harvest grains in 1 cup of the buttermilk for an hour before adding it and the rest of the liquid ingredients to the dry ones. I also cut the salt from 1 tsp. to 3/4 tsp. I baked it in a 9x4x4 inch pan because I wanted a taller, less wide loaf. It smells wonderful, and I'm looking forward to trying it for breakfast tomorrow. I chose to use currents and to add the optional 2 tsp. caraway.
Addendum: The recipe makes a tasty, crumbly (typical of soda bread), not particularly sweet bread. It will be great for the days leading up to Easter. There is still a bit of crunchiness--probably from the seeds--but I am glad that I soaked the Harvest Grains for an hour in half the buttermilk before I started.
It's also that a lot of people seem to prefer these commercial "shortcuts" and re-post them. I've tried doing advanced searches with the direction not to display results with such ingredients, and yet they still pop up.
That antipasto recipe sounds great Navlys. Let us know if you ever find it!
