Rama Bread.
Ingredients.
2 1/4 cups (310 ml) bread flour
1 cup (300 ml) rye flour
1 teaspoon baking powder
1 cup (250 ml) water
1/4 (60 ml) cup heavy cream
1 tablespoon crushed fennel seeds
1 tablespoon sugar
2 teaspoons salt
2 teaspoons active dry yeast
Preparation.
Blend together in a bowl the bread flour, rye flour and baking powder. Aerate well using a whisk. Set aside.
In an other bowl, mix together the water, cream, sugar, salt and crushed fennel seeds. Mix well and allow to rest for 45 minutes.
After this time, add the yeast to the water-cream mix and allow to rest until the yeast granules are dissolved, which takes about 15 minutes or so. Add dry ingredients to wet ingredients and mix with hands to form a dough. If you have flour in the bowl you can't seem to pick up in the dough, add a teaspoon or tow water. Dump on a work surface and knead until the dough is somewhat firm and smooth, about 10 to 15 minutes. Put the dough in a bowl, cover with plastic wrap and allow to rest in the fridge for 1 hour. After this time, divide it in 8 or 10 (depending on how small you want your bread). Form in balls and allow to rest for 15 minutes. On a slightly floured surface, flatten the balls of dough and roll out in 1/8 of an inch disks. Prick each disk with a fork on all its surface and lay on a platter or cookie sheet. Cover with plastic wrap and allow to rest for 30 minutes. Heat a cast iron pan or a non-stick pan on medium low. Put a Rama bread to cook, pricked side facing the bottom of the pan.Immediately prick the other side with a fork.Lift the bread slightly to check if it has browned.
When it has, flip it to cook on the other side until browned. Allow to cool on a rack.