Apr 23, 2013

Rye Sweet Potato Cracker Breads

A great cracker for when you don't fancy bread but want something slightly denser and more robust than a regular cracker. These "Rishka" ( I think originally Swedish or Danish?) are perfect for scooping up hummus or other dips without any chance of snapping into the pot..  As with most of our recipes too, they're really easy to make. If you have the sweet potato on hand the whole thing can be completed in a half an hour.


Rye Sweet Potato Cracker Breads

1 large sweet potato, peeled and either roasted (better) or boiled, then mashed
1 cup rye flour
3/4 cup plain flour
2 tsp salt
  1. Preheat your oven to 200 degrees and lay baking parchment over a large oven tray
  2. Sift the flour together with the salt and gradually add the mashed sweet-potato, gradually gathering the dough up into one large ball. It should be tacky at this point, but not too wet to divide and press out into rounds. Add a little more plain flour if you need to.
  3. Dusting a work surface (and you hands) with plain flour,  divide the dough into five pieces and pat each out with your hands into a thin circle roughly 1cm thick by 15cm wide.
  4. Lay on the baking tray, leaving a small gap between each one. Bake for 20-25 minutes. Let cool slightly to crisp up. These will store fine in a sealed bag for a few days with no depreciable difference noticeable.

3 comments:

  1. I think you mean Rieska from Finland :)

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    Replies
    1. thank you!!! Sorry about that. I hope you're not finnish ; )

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  2. These sound and look so appealing. I am trying these for certain! Just lovely with curries too I am sure in addition to dips.

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