Seeded Crackers

 I seem to be making crackers this year. Another recipe I tried was from Fine Cooking for Seed Crackers. I find their recipes to be accurate as to ingredients and timing and with a little different twist to them. These were very good and the addition of Caraway seeds really made them. Easy to do, really not a lot more work than making rolled cookies. The directions look more difficult than they really are, follow them and you will have great crisp seeded crackers much more cheaply than the store bought ones, and fresh and crunchy.

Three Seed Crackers

Yield about 3 ½ dozen crackers          

Topping                                                                                                                                    

1 TBS sesame seeds

2 tsp poppy seeds

2 tsp fennel or caraway seeds

¾ tsp kosher salt

Dough

6 ¾ oz. (1 ½ cups) all purpose flour

2 oz. (scant ½ cup) whole wheat flour

1 tsp table salt

3 TBS olive or vegetable oil

½ cup water

 Dough may be refrigerated for 2 days or frozen up to a month, thaw 2 hours at room temperature. 

Position rack in lowest third of oven and heat to 450°F. 

Make topping: In a small bowl, stir the seeds together. Fill another small bowl with water and set aside along with a pastry brush and kosher salt.

Make Dough: In large bowl, whisk the two flours and table salt together. Add the oil and ½ cup water to the flour; stir until it collects into a soft crumbly ball of dough. Using your hands press the dough against sides of the bowl to gather all the stray flour.

 Set the dough on a lightly floured board and portion it into thirds. Set two squares aside and cover with a clean towel. Roll remaining dough into a rectangle about 1/16 thick, 7 or 8 inches wide by 14 to 15 inches long. Sprinkle flour under dough while rolling to keep it from sticking. Brush dough lightly with water, sprinkle ⅓ of the seed mix evenly over dough. Cut into rectangles about 2 x 4 inches. Transfer to an unlined baking sheet. Bake until nicely browned about 10 minutes. Let cool on a wire rack. 

Repeat with remaining 2 portions of dough. 

 Store cooled crackers in a zip top bag for up to one week.

*The thinner the dough the snappier the crackers

*Don’t worry about trimming outer edges of the dough rectangle, rustic looks good.