Food recipes
Seeded Crackers
Seeded Crackers Ingredients: seeds, sesame seeds, whole, dried spices, poppy seed spices, caraway seed salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table oi...
Seeded Crackers
Ingredients:
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Position a rack in the lower third of the oven and heat the oven to 450F.
Make the topping:.
In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds.
Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
Make the dough:.
In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt.
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds.
Pat each portion into a square.
Set two squares aside and cover with a clean towel.
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
Sprinkle with 1/4 teaspoons of the kosher salt.
With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
Dont bother trimming the edges; rustic edges add character.
Transfer to an unlined baking sheet.
Bake until nicely browned, about 10 minutes.
Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
Store the cooled crackers in a zip-top plastic bag.
Theyll keep for up to a week.
Variations.
Rosemary & Sea Salt Crackers: Add 2 Tbs.
chopped fresh rosemary to the dry ingredients in the dough.
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.
Ingredients:
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Position a rack in the lower third of the oven and heat the oven to 450F.
Make the topping:.
In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds.
Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
Make the dough:.
In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt.
Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough.
Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds.
Pat each portion into a square.
Set two squares aside and cover with a clean towel.
Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long.
Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface.
Sprinkle with 1/4 teaspoons of the kosher salt.
With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches.
Dont bother trimming the edges; rustic edges add character.
Transfer to an unlined baking sheet.
Bake until nicely browned, about 10 minutes.
Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough.
Store the cooled crackers in a zip-top plastic bag.
Theyll keep for up to a week.
Variations.
Rosemary & Sea Salt Crackers: Add 2 Tbs.
chopped fresh rosemary to the dry ingredients in the dough.
Skip the seed topping and instead sprinkle each batch of crackers with 1/4 teaspoons fine sea salt.