Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Course: appetizer
Style: modern
Level of difficulty: easy Plaited breadsticks with spelt and nut flour and Speck Alto Adige
Preparation time: 45 min.
Created by: Stefano Cavada

     

Print  
  Rye crackers with Speck and chia seeds



45 g rye flour
55 g type 1 flour
50 ml water
1 tablespoon extra virgin olive oil
1½ teaspoons chia seeds
1½ teaspoons sesame oil
¾  teaspoon sodium bicarbonate
½ level teaspoon salt
8 thin slices of Speck Alto Adige PGI

90 g rye flour
110 g type 1 flour
100 ml water 
2 tablespoons extra virgin olive oil 
3 teaspoons chia seeds
3 teaspoons sesame oil
1½ teaspoons sodium bicarbonate
1 level teaspoon salt
​16 thin slices of Speck Alto Adige PGI

180 g rye flour
220 g type 1 flour
200 ml water 
4 tablespoons extra virgin olive oil 
6 teaspoons chia seeds
6 teaspoons sesame oil
3 teaspoons sodium bicarbonate
2 level teaspoons salt
32 thin slices of Speck Alto Adige PGI

 

Preparation

Mix the two flours together in a bowl and add the sodium bicarbonate, salt and seeds. Pour in the water and oil. Knead until you have an evenly blended dough. Roll out the dough until it is very thin (approximately 1 mm), prick it all over and cut it into diamonds.  Bake in a fan oven for 15 minutes at 160°C (180° in a standard oven). Remove from the oven and allow to cool, then serve with the thin slices of Speck Alto Adige PGI.

 

Ready to try something new?

See more Speck recipes ...

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Cheese balls with Speck Alto Adige PGI

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

Pork fillet with mustard wrapped in Speck Alto Adige – recipe

Pork fillet with mustard wrapped in Speck Alto Adige PGI

Tender pork fillet wrapped in Speck Alto Adige PGI with smooth pea cream and rich seasoning

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Lentil Cappuccino with Speck Alto Adige - recipe

Lentil Cappuccino with Speck Alto Adige PGI

Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.

South Tyrolean Speck burger - recipe

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...