Monday, June 10, 2013

Seeded Whole Grain Crackers





A fun, but easy, cracker to make that always looks like you slaved the day away making them are these seeded whole grain crackers.  These crackers are hearty enough to go with dips, they are great to accompany a soup or salad, and they even taste good with just about any cheese.


Here is what you will need to make them: (Note: the pictures show I made a triple recipe since I will be selling some of these crackers at the local farmers market on Wednesday night.)
  • 2 cups whole wheat flour (mix of hard and soft wheat)
  • 1/2 cup rye flour
  • 1/2 cup cornmeal
  • 2 teaspoons salt
  • 2 Tablespoons grape seed/olive oil
  • 1 cup water
  • 1/2 cup mixed seeds (I used sesame, poppy, amarnath, caraway, and celery)
  • 2 Tablespoons mixed seasonings (I used basil, rosemary, thyme, and savory)
  • extra salt for sprinkling

First, mix together all of the grain flours and salt and then pour the oil into the flour mix and it in until crumbly.


Finally, add in the water and knead it until it forms a ball.  Separate the  dough into 3 pieces.


To make the crackers, mix together the the seeds and seasonings and put 2 Tablespoons of the mixture on a parchment sheet.



Press one of the dough balls into the seed mix.


Turn the dough over and press again.


Roll out the dough, adding seeds if the roller starts to stick, and then repeat with the other two balls of dough.


Bake the crackers at 450 degrees Fahrenheit for 10 minutes (more or less, just make sure you watch them carefully since they brown up rather fast at the end and then burn).


When the cracker is cooled, you can then break it into smaller pieces.





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