I'd been making a lot of Challah recently and had quite a few loaves that needed to be consumed or stored. I made crackers out of some of the loaves and couldn't believe how delicious they were - absolutely sensational with a bit of quince paste and a beautifully ripe brie.

My family thought so too and the Challah cracker stash seemed to disappear at an alarming rate - I thought I'd hidden them well ;). 

It was decided I should make another batch

and

as I had an open packet of pecans.....

 

You'll need a baguette tin to make this recipe.

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

300 g Bakers' Magic Gluten free flour

2 Eggs + 1 for coating the loaf

2 tsp Yeast

2 tsp Psyllium husk

90 g Honey

100 g Pecans (finely chopped)

1 tsp Salt

200 - 250 g Warm water

60 g Oil

Extra oil

Sesame seeds

 

Warm water - These values are the minimum and maximum amount of water I'd use when making these crackers. The dough is quite soft when 250 g of water is used. 

 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in the warm water containing the honey. Stir the mixture to dissolve the honey & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

I usually whiz all the dry ingredients, apart from the pecans, in a food processor before mixing in the wet ingredients. 

Place ingredients, except the chopped pecans, into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Let the mix sit for 5 minutes in the bowl.

Add in the chopped pecans.

Mix the dough again. Leave dough in the mixing bowl to prove for approximately 45 mins in a warm moist environment. 

Make the egg wash by whisking the egg with a little salt. Set it aside.

Put a piece of baking paper on your bench. Spread a bit of oil on it.  

Use a spatula to deflate the proved dough and divide it into 2 portions. Alternatively divide into 6 portions and use 3 sausages to plait for each baguette.

Oil your hands a little and roll out the dough into two sausage shape on the baking paper. Ensure the 'sausages' are long enough for your baguette tin. 

Transfer dough to baguette tin. 

Use a pastry brush to lightly coat the dough with the egg wash.

Let the dough proof in the baguette tin for approximately 20 minutes in a warm moist environment.

Turn oven on to 200°C (fan forced). Wait until the oven is up to temperature before putting the baguette tin in. 

Just before placing in the oven, coat the dough with more egg wash and sprinkle with sesame seeds.

Bake at 200°C for 10 minutes. Turn the oven down to 160°C and bake for another 20 - 30 minutes (it will depend how quickly your oven loses temperature).

Allow to cool a little (maybe 10 minutes) before cutting into the baguettes.

Turn the oven down to 100°C.

Line a couple of baking trays with baking paper. 

Thinly slice the baguettes. Transfer cut slices to the baking trays. Leave in the oven until the crackers are crisp. 

Allow to cool before storing the crackers. 

Simply enjoy :).