Crunchy Crackers
This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds.
Crackers
- 3/4 cup water
- 1 1/2 cups King Arthur White Whole Wheat Flour
- 1 cup King Arthur 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, midget preferred
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
Directions
|
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. |
Recipe summary
- Hands-on time:
- 20 mins. to 35 mins.
- Baking time:
- 45 mins. to 60 mins.
- Total time:
- 1 hrs 35 mins. to 2 hrs 5 mins.
- Yield:
- two 16" x 11" sheets of crackers.
-
-
- Recipe comments (10) »
Reviews
07/25/2010
I did not have seeds but a lot of "gourmet" salts around the kitchen and they worked quite tastily! Also, from the ingriedients, they seem to be FAT-FREE!!! Other than the seeds that is. They are almost gone and am getting ready to prepare the second batch this weekend.
06/14/2010
Super easy to make and very delicious and crunchy. I followed the other reviews and only baked for 20 minutes and then 15 minutes more with the oven off! Perfectly crunchy and tasty. I doubled the recipe too because I love crackers.
02/14/2010
Easy enough for a novice, and tasty. A good base, conducive to a wide variety of variations.
02/02/2010
This crackers are fantastic! I made them over the weekend, and my husband and I can't stop eating them. The seeds give them a hearty flavor and makes them surprisngly filling for crackers. They are great paired with a hearty dip like hummus or even peanut butter. The only recommendation I would make is to shorten the baking time. My bottom sheet of crackers got pretty dark (and crunchy) at the full time in my gas oven. Next time I would reduce the time to 20 minutes and take them out immediately.
01/29/2010
I baked the Crunchy Crackers today and really liked the taste. I baked them for about 20 minutes and then turned oven off and left them in oven for another 15 minutes. My only concern is they did not seem to brown evenly and a little darker then I would have preferred. I had no problem getting the seeds to stick as I lightly brushed water over dough with pastry brush, sprinkled seeds and used rolling pin to roll seeds in. Also when cutting with pizza cutter do you cut them before baking? I tried to cut them afterwards and had problems so then I just broke them into pieces. My husband loved them! A great healthy snack!
Yes, you should cut these before you bake them. You will have neater edges-but breaking them gives a rustic look. Glad your husband loved them. Joan D@bakershotline
01/13/2010
I had a hard time getting the seeds to stick to the crackers. I liked them anyway and will make again. what did I do wrong?
You may not have pressed the seeds in well-but you may also use Quick Shine to help them stick-item 1479. Joan D@bakershotline
01/09/2010
I used my bread maker to mix and knead. I did have to add about 3 TBSP extra water. The crackers made up quick and easy and tasted wonderful. I have a meat tenderizer which is a wheel similar to a pizza cutter with teeth. I used that instead of a fork to prick the dough. My crackers were plenty crisp..I think I might shut the oven a few minutes earlier next time.
12/29/2009
VERY hard and crunchy. Watch their darkness after about 15 minutes - my first batch was a bit burnt by about 22 minutes of baking. The second batch took just under 20 minutes, then about 15 with the oven off was sufficient. Will definitely be making again and trying variations. Will go great with a nice thick creamy dip.
12/17/2009
I have completely fallen in love with these crackers! I roll them out and use a pizza cutter to cut them in long thin strips. I also make many flavors, try cinnamon raisin, or I have some really spicy ones baking right now. I also found that baking them on a sheet on a shelf UNDER my stone works great! In the last few minutes of baking they develop a charming curl that is great for dips.
11/12/2009
This is the first time I have made crackers. I used Rye flour instead of the wheat and the flavor was terrific. I don't know if I did anything wrong as they are quite hard, but they sure do satisfy the crunching need. I will definitely make them again as I was looking for a good recipe to make crackers.
Bookmark/share
this recipe