800 grams whole rye flour
200 grams whole spelt flour
10 grams yeast
500 grams sourdough-final feed is rye
25 grams salt
800 ml warm water/ 3 ½ c. water
Add ingredients and mix to a thick paste.
Ferment for 3 hours.
On a well-floured (use rye flour) piece of parchment scoop out ¼ of the dough. Sprinkle heavily with rye flour. Roll out to less than ¼ thick and place on a baking tray. Repeat with remaining dough. Cover and let proof half an hour.
Preheat oven to 400 F or 350 convection. Dock the dough with a decorative bread stamp or with blunt end of chopstick. Cut into squares or rectangles.
Bake until dough feels dry and is lightly browned (about 30-40 minutes).
Dawn Woodward is a grain activist, committed to putting sustainable regional grains back on our tables. She started Evelyn’s Crackers in 2008. Evelyn’s, named after her daughter, is located in Toronto, Ontario.
Dawn sources directly from Ontario farmers and millers and is constantly developing different formulas for breads, crackers, pastries, baking mixes, cookies and more. In addition to leading the production at Evelyn’s Crackers, she has taught baking at George Brown Culinary College and was a keynote speaker at the WSU Grain Gathering in Mt. Vernon, where she has lead whole grain baking workshops for the past several years. Dawn can be found behind the cracker table at the Wychwood Farmers Market every Saturday and offers her services to businesses wanting to shift to small and regional grains.