Homemdae Crunchy Crackers

Homemdae Crunchy Crackers
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • Crackers
  • 3/4 cup water
  • 1 1/2 cups White Whole Wheat Flour
  • 1 cup Unbleached All-Purpose Flour
  • 2 tablespoons non-diastatic malt powder or sugar
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 2 tablespoons milled flax or flax seed
  • 2 tablespoons sesame seeds
  • Topping:
  • 1/2 cup sunflower seeds, or pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds
1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.

2) Knead in the seeds.

3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit.

4) Divide the dough in half. Working with one piece at a time, roll it into a 16" x 11" rectangle, about 1/8" thick.

5) Sprinkle each half with 1/4 of the topping seeds, pressing them in with a rolling pin. Turn the dough over and repeat with the remaining topping seeds.

6) Place each piece of dough on a lightly greased baking sheet. Prick all over with a fork. Let rise for about 30 minutes; the dough will get just a bit puffy. Towards the end of the rising time, preheat the oven to 350°F.

7) Use a pizza wheel to cut crackers to the size you like. (Or simply break into random sizes once they're baked.)

8) Bake for 30 minutes, until the crackers are a medium-deep brown. Turn off the heat, and leave them in the oven for 15 to 30 minutes, until very crisp. Remove from the oven and cool.

Yield: two 16" x 11" sheets of crackers.

Homemdae Crunchy Crackers

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alt

This recipe was uploaded by Despina33

 
 
Crunchy homemade crackers with the nutrients of sesame seeds, flax seeds and sunflower seeds

Method


1) To make the dough: Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.

2) Knead in the seeds.

3) Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit.

4) Divide the dough in half. Working with one piece at a time, roll it into a 16" x 11" rectangle, about 1/8" thick.

5) Sprinkle each half with 1/4 of the topping seeds, pressing them in with a rolling pin. Turn the dough over and repeat with the remaining topping seeds.

6) Place each piece of dough on a lightly greased baking sheet. Prick all over with a fork. Let rise for about 30 minutes; the dough will get just a bit puffy. Towards the end of the rising time, preheat the oven to 350°F.

7) Use a pizza wheel to cut crackers to the size you like. (Or simply break into random sizes once they're baked.)

8) Bake for 30 minutes, until the crackers are a medium-deep brown. Turn off the heat, and leave them in the oven for 15 to 30 minutes, until very crisp. Remove from the oven and cool.

Yield: two 16" x 11" sheets of crackers.
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