Using rye flour I made a huge batch of dough and turned half into poppy seed crackers. And the other half into ones with chilli salt. Your stand mixer will do the hard work of kneading for you.
The roads where we live are in fairly good condition, and they are well marked. Every morning we drive the same route to work. And every morning there are idiots on the road. Gordons Bay Lower Main Road has two lanes. I believe in driving on the left and overtaking on the right. But some days it is easier to not be in the left hand lane. This is because the taxi’s will stop anywhere. But then if you are in the right lane you might be stuck while someone tries to turn across the oncoming traffic. From this dual carriageway we turn into Main Road which then becomes a single lane road. The road where we turn has arrows painted on the tarmac showing you which lane to be in.
Today’s inspirational recipe from Lavender and Lime ♥ Poppy Seed Crackers ♥ #LavenderAndLime Click To Tweet
The left hand lane is for people turning left, heading down to the beach. The middle lane is for people going straight, or turning right. And the right hand lane is for people turning right. Simple, or so you would think? The other day I was in the middle lane. Something made me take the junction very slowly, and I am so glad that I did. The person next to me, who was in the right turn only lane went straight! Had I pulled off at my usual speed I would have T-boned his car. And it looked like a work van. So that would have been an insurance nightmare. Thankfully my instinct to drive at snails pace and not turn straight away saved my car! And a lot of hassle that I really do not need right now.
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Poppy Seed Crackers
- 450 g rye flour
- 75 g wheat bran
- 50 g salted butter, cubed
- 5 mls fine salt
- 15 g instant dried yeast
- 290 mls water
- poppy seeds for sprinkling *
- Preheat the oven to 230° Celsius
- Place the flour, bran, butter and salt into a stand mixer bowl
- Use a dough hook and mix until the dough resembles bread crumbs
- Add the yeast and water and mix until a dough forms
- Then leave the machine on a low speed to knead the dough for 5 minutes
- Roll out the dough to 5mm thick (do this in batches to make it easier)
- Cut the dough out into 6mm rounds using a cookie cutter
- Place the rounds onto a lined baking tray
- Spray the top of the crackers with water and then sprinkle with poppy seeds
- Gently press them into the dough then place the tray into the oven
- Bake for 20 minutes, remove from the oven and leave to cool in a wire rack
- Store in an airtight container and use as needed
Inspiration published on Lavender and Lime September 28:
Has instinct ever saved you from an accident? If so, please share.