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Making Crackers with Curly Dock Seed Flour

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Recently we've been exploring with curley dock flour and made two types of crackers. One using a general bread flour and the other Sourdough discard while utilizing what was left of our curly dock flour harvest.


Making flour from curly dock seeds was slightly time consuming but much easier than a nut flour like wild acorn flour. I also found it to be highly rewarding, making brownies also was a success. If you want to see how I made curly dock flour you can watch it on YouTube (link below).



With your favourite cracker base recipe established you can spice, infuse and decorate your crackers with just about any spice or herb from your pantry or garden, fennel, anise, borage, goldenrod, rosemary and chive blossom, the list goes on...


How you like to enjoy your crackers has an endless amount of possibilities as well (spreads, dips, butter boards, etc). Here we served it with Calendula Honey butter, autumn olives, plum slices, parsley, calendula and borage petals.

Special thanks to Chef Joan Brennan Forest City TREEats for collaborating with us @forijthrills to feature wild dock flour at our exhibitor booth at “Know your food: Grow, Eat, Understand” event hosted by @middlesexlondonfpc and @thegrovewfd. We absolutely love the Cracker recipes, they are light, crispy and absolutely delicious. You can't go wrong giving either recipes a try.


Tag us @forijthrills on Facebook and Instagram and let us know how your creation turns out.


Recipe #1

Ingredients

1/2 tsp fennel seeds

1/2 tsp. Aniseed

2 c. Bread flour

1/4 c dock flour

1 Tbsp. Sugar

1 tsp salt

1 tsp baking powder

1/2 tsp ground pepper

1.2 c water

1/4 c vegetable or olive oil

Method

Bruise the seeds in a mortar and pestle or with a rolling pin or the flat side of a chef knife.

Mix dry ingredients.

Make a well and add water and oil,

Gradually draw the flour from the bowl’s edge into the liquid, until all flour is incorporated.

Knead for a few minutes.

Place into oiled bowl and cover with plastic. Allow to rest for 1 hr at room temperature.

Flatten dough and cut into 16 pieces.

I roll each piece out on a floured board until very thin .

This will make large oval crackers, to break into serving sizes.

Or you can divide the 16 pieces into 8 pieces each and roll thinly to make smaller more individual crackers.

Heat oven to 450F.

Bake until light brown and crisp.

Cool on a rack.

Store airtight.


Recipe #2

Ingredients

1/3 c. sourdough starter

4 Tbsp water

2 Tbsp Olive oil

3/4 c. Bread Flour

1/4 c dock flour

1 tsp. Salt

flaked salt, assorted flower petals, basil, rosemary, etc.

Method

Mix starter, oil and water together.

Add flour & salt and mix until a soft dough’s formed.

Add drips of water if too dry, flour a little at a time if too wet.

Knead dough for a few minutes. Place into oiled bowl and cover with plastic. Allow to rest for 1 hr at room temperature.

Flatten dough and cut into 16 pieces.

I roll each piece out on a floured board until very thin .

This will make large oval crackers, to break into serving sizes.

Or you can divide the 16 pieces into 8 pieces each and roll thinly to make smaller more individual crackers.

Brush the surface with olive oil and sprinkle with flowers, herbs and salt.

Bake at 350F on baking sheets, until golden and crisp. Store airtight.

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