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Zelniky Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 13 Apr 2016 19:07:46 -0700
v116.n012.1
* Exported from MasterCook *

                    Bread, Zelniky  (Sauerkraut Crackers)

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Biscuits/Crackers/Crisps        Bread-Bakers Mailing List
                  Low Fat                         Posted

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1                cup  all-purpose flour -- unbleached, (4 1/4 oz)
       1/2           cup  whole wheat flour -- (2 oz)
       1/2      teaspoon  ground black pepper
    6        tablespoons  unsalted butter -- cold, (3 oz)
    1           teaspoon  caraway seeds -- optional
    1                cup  packed sauerkraut -- drained, but not rinsed, (6 oz)
                          water -- as needed

Place the flours and pepper in the bowl of a food processor.  With 
the mixer running, drop the butter into the machine and pulse until 
the mixture looks like coarse breadcrumbs.  Add the sauerkraut and 
caraway seeds, if using, and process until the dough comes 
together.  This will take up to a minute; let the machine run a bit 
while you wait for a ball to form.  If the mixture doesn't gather 
itself, add water a Tablespoon at a time until it does.

You can refrigerate the dough if you like, to bake later. When you 
are ready to bake, preheat the oven to 425F.  Line two baking sheets 
with parchment.

On a floured surface, roll the dough out to 1/4" thick.  Cut into any 
shape you like; we went with 1 x 2" rectangles.  Transfer the 
crackers to the prepared baking sheet, dock with a fork, and bake for 
10 min; lower the heat to 350F and bake 10 - 15 min more, until an 
even golden brown.  Remove from the oven and cool on the pan for 5 
min before transferring to a rack to finish cooling completely; the 
crackers will crisp up as they cool.  Store at room temp in an 
airtight container.

Yield: 16 servings
Makes 5 1/2 doz

Weight Watchers PointsPlus: 2 points

Source:
    "The Baking Sheet, King Arthur Flour Co"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.0% 
calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 
12mg Cholesterol; 98mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 
Vegetable; 1 Fat.

NOTES :

1.  Drain the sauerkraut before measuring.  The juice would be good 
for making rye bread (cut the salt in the recipe in half).

2.  Process until the dough comes together.

3.  Roll out the dough on a piece of parchment and cut into 1" 
strips.  Cut the crackers into crackers 2" tall and dock the dough.

4.  Use the parchment to pull the whole thing onto the back of a baking sheet.