These crispy and crunchy seeded crackers forced me to skip dinner the other night (not dessert though). Why? Because I kept eating them.
First, while they were in the oven to make sure they were crispy.
Second, while they were cooling to make sure they were crispy.
Third, once they were out of the oven, because I was already addicted and couldn't stop.
This is my second time attempting these crackers. I was fortunate enough to be a part of the King Arthur Flour test group that tried this recipe and provided feedback. They had provided the testers with the cracker recipe as well as some golden and regular flax seeds.
If I remember correctly, I had a really hard time getting them thin enough because the dough kept springing back. While I liked the golden flax seeds, I wasn't that thrilled with the crackers the first time I made them. While the seeds were tasty, the crackers were thick and tough. Now I wish I had saved the original recipe to compare because this time these crackers were simply amazing!
This time I substituted some spelt flour (an ancient form of wheat) for some of the whole wheat. This might have helped because this dough did not require a lot of time to relax, and it rolled out nicely. Or maybe I'm just a better baker now. Regardless, here's to second tries!
Why did I decide to make these crackers again you ask? Because I am baking along with the Bread Baking Babes as a Buddy of course. The Kitchen of the Month is Tanna's of My Kitchen in Half Cups. Visit her post to see links to all of the Babes, as well as all of the wonderful kitchen toys she was able to use to make these crackers. I have serious gadget envy.
Let's make some crackers.
Crunchy Seeded Crackers Recipe
Adapted from King Arthur Flour
8 ounces water, 80 to 95 degrees F
3 ounces whole wheat flour
3 ounces spelt flour
4.25 ounces unbleached all purpose flour
2 T non-diastatic malt powder or sugar (I used the malt powder)
1 tsp instant yeast
1 tsp salt
1/2 ounce ground or whole flax seed. (I used whole golden flax seed)
1/2 ounce sesame seeds
1 cup of a mixture of unsalted midget sunflower seeds (2 1/2 ounces), sesame seeds, flax seeds, and poppy seeds
- Mix the dough ingredients in the bowl of a stand mixer with a dough whisk.
- Knead the dough ingredients with the dough hook for five minutes. The dough should clear the walls of the bowl and be slightly tacky.
- Place the dough in an oiled bowl, cover, and let rise for 60 minutes. My dough almost tripled, but yours may not. Don't worry.
- Lightly flour a work surface and turn the dough out onto it. Divide it in half with a bench knife.
- Place once piece of the dough onto a sheet of parchment paper and roll it out to a 9 inch by 14 inch rectangle.
- Lightly mist the top of the dough and sprinkle 1/4 C of the seeds on top of the dough. Cover it with another rectangle of parchment paper and press the seeds in with a rolling pin.
- Flip the dough over, parchment and all, peel off the (now) top piece of parchment. Mist the other side of the dough, sprinkle with 1/4 C of seeds, top with parchment, and press the seeds in with a rolling pin.
- Move the dough to a baking sheet and removed the top piece of parchment. Prick the dough with a fork all over and cut it into rectangles or squares, or whatever shape you like. Sprinkle the top with a tiny bit or sea salt. Cover lightly with plastic wrap.
- Repeat with the second piece of dough.
- Allow the crackers to rise (very slightly) for 30 to 45 minutes and preheat the oven to 350 degrees F.
- Bake the crackers for 20 to 25 minutes, until medium brown. You many need to switch the pans halfway through if your oven temperature varies from top to bottom.
- Turn the oven off and leave the crackers in the oven without opening the door for 15 minutes, then crack the oven door about two inches and allow them to cool in the oven. This will make sure they are crispy.
- When they are completely cool, remove them from the oven and store in an airtight container.