ROUGE DE BORDEAUX WHEAT CRACKERS – C. Salem
Adapted from EINKORN by Carla Bartolucci
Fill baking dish with 1.5” water and place on bottom rack; place rimmed baking sheet on center rack and preheat oven to 400F.
- Mix: 150 g (1.25 C) whole grain Rouge de Bordeaux flour, 150 g (1.25 C) all-purpose flour, ¼ t fine sea salt, and ¼ t baking powder in large bowl
- Whisk in separate bowl to emulsify: ¼ C EVOO, 1/2 C warm water
Add liquid to dry ingredients and mix, then knead dough 2 minutes. Divide into 4 even pieces and roll out first piece on parchment as thin as possible to 10×10” square. Cut into 2×2” squares using pizza wheel. Lightly roll in toppings such as flake salt, sesame seeds, etc. Slide paper with dough onto preheated baking sheet. Bake 9-10 minutes until edges brown. Cool on rack. Repeat with remaining sections of dough, returning baking sheet to oven to reheat for each batch. Store airtight. Makes 10 dozen.