Recipes I need to try....

Cornmeal Crackers
found here

1 cup cold water

1/4 cup extra virgin olive oil (or sunflower oil)

1 cup whole rye flour
1 1/2 cups all purpose flour

1/2 cup yellow cornmeal

1 1/2 teaspoons fine sea salt

1/2 teaspoon crushed red pepper flakes

2 teaspoons coarse sea salt, for sprinkling

In a bowl, mix the flours, cornmeal, fine sea salt and red pepper flakes. Add the water and oil and mix thoroughly with an electric mixer with the paddle attachment, but just until the dough comes together. On a lightly floured surface, pat the dough into a thick rectangle, wrap in plastic wrap and refigerate for 30 minutes to 1 hour. (You can leave the dough in the fridge overnight, just leave it at room temperature 10 minutes before rolling).

Preheat the oven to 250˚C.

Cut the dough into 2 equal pieces. working with one piece of dough at a time, on a lightly floured surface, roll out the dough into a very thin (around 2 mm) rectangle. If the dough is sticky, sprinkle it with flour, as well as the rolling pin. cut the dough in the size of a large cookie sheet (mine is 32 x 39 cm) and transfer it over the cookie sheet lined with parchment paper. Poke the dough thoroughly with a fork. mist the dough with water and sprinkle with the coarse sea salt.

Bake for 10 minutes, or until the dough is set. Flip the dough over and bake until browned, another 4 minutes. The sides brown faster than the middle, but they were the tastier part and thay stayed crunchy after a week. the crackers from the middle became a little tough after a few days.

Repeat with the other piece of dough. Cool completely before breaking the sheets into irregular shaped crackers. store in an airtight container.

Soft Pretzels - 12 bun:

Click here for original

1 package dry yeast

1/4 teaspoon salt

2 teaspoon sugar

1 cup hot water

3 cups flour senamensko

1/8 teaspoon red pepper

2 tablespoons butter, softened at room temperature

1/3 cup baking soda

1 yolk + 1 tablespoon water

1-2 tablespoons sesame seeds, flax seeds or coarse salt

In small bowl mix yeast, sugar, salt and warm water and let them stand 5 minutes. In a large bowl, mix the flour and pepper, add butter and mix with fingers to connect with flour. Slowly pour the water with the yeast and stir with a fork, then begin to bake the dough with hands on the table sprinkled with flour or vanglata as you is appropriate, as the dough becomes smooth and stop sticking. Then leave the dough to rise in vanglata covered with a cloth or bag about 30 minutes.

Cut dough into 12 equal pieces (mine are not so equal) and roll each into a ball between the palms of your hands. Then roll ball on surface forming into a roll with slightly tapered ends. transfer to a parchment paper lined baking sheet and repeat with remaining dough. let rise 20 minutes.

Preheat oven to 240 ° C. in a large pot, combine 10 cups of water with baking soda and bring to a boil. Boil rolls in batches until puffy about 45 seconds per side. transfer to wire rack to drain. Return to baking sheet, brush with egg yolk wash, sprinkle with salt or seeds and lightly score with a sharp knife.

bake until golden to dark brown, 13-15 minutes

Bake for about 13-15 minutes.

Homemade crunchy granola - click here

This is a fantastic recipe for a delicious granola you can eat in oats, with fruit yogurt or just as a snack.

2 cups rolled oats

1 cup roughly chopped almonds (or walnuts or hazelnuts)

1/2 cup unsweetened coconut

2 tablespoons honey (warm the jar a bit to make the honey more liquid)

2 tablespoons vegetable or canola oil

a bit of vanilla

6 tablespoons apple juice

a handful raisins or dry cranberries

Optional: 1 tablespoon each of pumpkin, sunflower and flax seeds

In a large bowl mix all of the dry ingredients. Add all of the wet ingredients and mix well. Spray a metal baking pan with a bit of oil and spread the granola mix on it. The layer of granola cannot be too thick or it will steam rather than crunch up. Bake in a preheated oven at 300 F degrees for about 25 min. Mix the granola couple of times while baking to avoid burning. Once baked, transfer to a large tray or another pan to cool completely before storing in a clean jar or plastic container at room temprature. It will be good for a month or two, but I bet it won't last that long once you taste it. Enjoy with fruit yogurt, milk or sprinkled on oatmeal!