Tuesdays with Dorie BWJ: Swedish Oatmeal HardtackJuly 21, 2015 at 12:01 am | Posted in BWJ, groups, savory things, snacks, tuesdays with dorie | 11 Comments
Tags: crackers, snacks
I admit that is was pretty hard to turn on the oven to make crackers in this sticky summer heat. My main motivation for doing so was really to have cheese and crackers with a cold glass of white wine at the end of the process. At least Beatrice Ojakangas’s Swedish Oatmeal Hardtack recipe doesn’t use yeast, or I’m sure I would have had an overproofed dough-blob situation going on in my kitchen.
This was actually an easy, make-by-hand dough to knead together. It has oatmeal in it to give it a rustic texture. Technically, it calls for quick oats, which I didn’t have. I approximated them by plusing my regular rolled oats in the food processor a couple of times to break them up a little, and then hydrated them in the buttermilk for a few minutes while I gathered everything else together. Since the dough uses oatmeal, I thought a little whole wheat would be good, too, and swapped 1/2 cup of AP flour for WW. With some chilling time and good amount of flour, I was able to roll and cut the dough right on the sheet tray. I had a hard time getting my first tray to color and crisp in the oven (especially in the center) so I upped the temperature to 350ºand increased the baking time by several minutes.
I’ve never had hardtack before and, based on the name, anticipated a trip to the dentist with a cracked tooth! The texture, however, is not rock hard but a bit sandy. There’s a little sugar creamed into the fat in the dough, so they are slightly sweet, slightly salty. I bumped up the salt factor a bit by sprinkling a pinch of fleur de sel on top before baking. They were good with cheese, and also with peanut butter. As separate snacks, I mean…not too sure about a cheese and PB combo.