As I headed out to yoga, I took one last peek at the bread dough rising in a bowl on the register. Looked great and smelled great. Two hours later when I got home, the dough appeared to (a) not have risen at all, or (b) risen and fallen. I was pretty sure it was (a).
A little thought niggled at the back of my mind. What had I done wrong? Smack to the forehead….of course….no yeast. As any self-respecting baker knows, bread won’t rise without some sort of leavening agent.
As I stood there, berating myself for being careless (s0 much for that hour of restorative yoga), my husband saved the day. He would make crackers with the dough. Which he did. And they are scrumptious.
This was intended to be whole wheat bread with seven grain and flax seeds. I’d mixed the dough in the bread machine to save time. So the recipe is written for a bread machine. If you were mixing it up by hand, you’d proof the yeast first by mixing it with the water, then adding the dry ingredients.
7-Grain/Flax/Whole Wheat Bread
(AKA Oops Crackers)
1 1/2 c. warm water
1 1/2 tbsp. olive oil
1 tbsp. honey
1 tsp. salt
1 c. white whole wheat flour
2 1/2 c. whole wheat flour
1/4 c. 7-grain
1 tbsp. flax seed (or more)
1 tbsp. yeast (I use bulk yeast)
Set bread machine on dough cycle. When it completes the cycle, remove and place in an oiled bowl, turn dough over a few times to coat with oil, then cover bowl and set in warm place to rise.
After a few hours, remove dough and place in oiled bread pan, let rise f0r 40 minutes or so, then bake at 350 for 30-40 minutes. (This is an estimate, since everyone’s oven is different.)
NOTE: IF YOU FORGET THE YEAST or if you just want to make crackers, you can skip the yeast and they’ll turn out fine.
Roll out the dough and fit into cookie sheets. Score with a knife, poke holes with a fork. Sprinkle with salt, garlic salt, sesame seeds, or whatever you like, and bake at 300 for 10-15 minutes. (Again, this will depend on your oven.) Let cool if you can stand to wait. Otherwise, eat them!