Rye crackers with Speck Alto Adige and chia seeds

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

     

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  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.

 

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